Cooking Lesson #421: Chunky Vegetable Soup

…from the California Kitchen

How you doin’? Are you concerned that you and your family are eating enough vegetables to meet the minimum daily requirements (5-A-Day)? Even if you’re not a vegetarian it is important to try to eat all the veggies you can as often as possible—every day is best. There is great healing power in vegetables.
 
A good quick way to meet these requirements is to make soups. Make a big pot of soup at least once a week. It’s easy to make; is a great hearty lunch or a lovely light dinner.
 
Let’s face it, it’s easier to stay slim when you are younger, but cross 30 and things just start to change. Prioritize your well-being this winter by eating soup and following the recommendations below to keep young, healthy and active. Set the intention to head toward one goal. Just one. Need some inspiration to get you going? We’ve got you covered.
 
Make your workout routine stick once and for all.
Many people set New Year’s resolutions to get fit or work out more. But for some, it’s easier said than done! Learn how you can get motivated and make more time for workouts. Plus, discover tips to help make it a routine, getting you closer to the results you’re after.
 
Crunched for time? Sneak in a workout.
Between meetings, before dinner and at home find slivers of time to squeeze in body movement. Whether you take the stairs or go for a walk, it counts. Jump rope for a few minutes or try low-impact yoga or stretching. Like to dance? Move your hips and feet to the music’s beat. Explore some of the newer, exciting exercise products.
 
Recharge your brain with a crossword puzzle.
One thing that crosswords, other puzzles and solitaire have in common is that they give your brain a workout. It feels good to make connections that may help strengthen the brain.
 
Warm up over a bowl of hot soup.
Add a little spice and veggies to your life with my Chunky Vegetable Soup. Serve it hot with a little salsa and a squeeze of lime.
 
Prep time:  15 minutes
Cook time:  60 minutes
Yield: 4 servings
 
Ingredients 
3 tablespoons olive oil
4 tablespoons garlic (finely chopped)
1/2 teaspoon dried thyme
1 cup yellow onion (finely chopped)
28 ounce can of crushed tomatoes
3 medium carrots (roughly chopped)
2 stalks celery (roughly chopped)
2 turnips (roughly chopped)
1/4 head cabbage (roughly chopped)
7 cups low sodium vegetable broth
1 teaspoon of a dried herbs, i.e., basil, oregano and/or parsley
salt and pepper (to taste)
 
Directions

1. In a large pot over high heat, add the oil, garlic, dried thyme, and onions. Cook for 4-6 minutes until onions soften and become clear.
2. Add the crushed tomatoes and stir.
3. Add the carrots, celery, turnips, cabbage, vegetable broth and dried herbs.
4. Cover and lower the heat to a simmer. Cook for 25 minutes or until vegetables are cooked through.
5. Check on your soup and stir it every so often to make sure the veggies aren’t burning at the bottom of the pot.
6. Season with salt and pepper to taste and serve.

ChefSecret:  Feel free to add your favorite veggies... broccoli, cauliflower, peas, peppers... whatever makes you happy.  This soup recipe is designed to be vegan, but you can add roasted and pulled chicken or meatballs to change the profile of the nutritionals.

Quip of the Day: “A hearty soup is just a way of screwing you out of a real meal.” -- Mark Twain. 
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