Hungry for fresh vegetable soup today, I thought the asparagus, turnip, broccoli, potato and mushrooms that I had on hand in my refrigerator, along with a can of kidney beans, might create a nice mix of flavors in an organic vegetable broth and make a healthy, hearty soup. Preferring just a bit of pizzazz to the flavor, I added some salsa to my list of ingredients.
4 Cups organic vegetable broth
1 Can (3-1/2 cups) red kidney beans
1 Medium red potato
1 Medium turnip
6 Spears fresh asparagus
8 Medium fresh mushrooms
3/4 Cup fresh broccoli
6 T medium salsa
Dash of pepper to taste
Pour vegetable broth into soup pan. Peal potato and turnip, dice and add to broth. Slice mushrooms, cut asparagus into one-inch pieces, chop broccoli spears into bite sized pieces and add to soup pan. Drain and rinse red beans and add to soup pan. Stir in salsa. Bring mixture to a boil, reduce heat and simmer for 20
minutes. Makes 8 servings.
Nutritional Info
Fat: 4.5g
Carbohydrates: 28.2g
Calories: 126.9
Protein: 7.8g
Making vegetable soups frequently from an abundance of local, seasonal produce available and often adding fresh garlic. This first pot, absolutely delicious!
No comments:
Post a Comment
Thanks for commenting!