The Vegetable Soup Pot

The advantage of soup is that nothing is wasted. Vegetable soups are extremely low in calories and filling, making it a complete meal. They are inexpensive and easy to make. In fact, some of the most popular soups were thrown together, using up old vegetables hidden in the back of the fridge. Fridge Cleanup Soup.

It is awfully hard to go wrong in making vegetable soup. If you are just a beginner in the kitchen or having that special someone over for supper, a bowl of savory soup is always a winner.

Find the biggest pot in the house and fill it half full of fresh cool water. The pot we will be using in the following recipe will contain 12 cups of water half full. You can adjust the measurements to the proportion and size of your pot.

The key to good vegetable soup is timing and broth. Simulated chicken base is an excellent starting point. Check the ingredients to make sure that there are no animal fats or preservatives. A good quality chicken base can be usually be purchased in your local health food store. You may also want to try an all natural vegetable base soup mix. Garlic, onions and seasonings, soya sauce, bean sauce – all of these ingredients must first be added to the cold water, allowing the flavor to mingle before adding the contents of your soup. Before adding vegetables, taste the soup broth after then minutes of boiling to make sure that it is full-bodied and perfectly seasoned to your taste.

If you like your soups thick, add Quinoa or whole oats that have been powdered in the coffee grinder. These are also excellent for thickening stews. (Potato juice also is an excellent thickener working like cornstarch.) Once your broth has simmered for 15 minutes, add any dried ingredients such as split peas, legumes or lentils. Go easy on these ingredients because they are rich concentrated foods. A small amount is more than enough. They will also add to the thickening of the soup because of the starches. Soak beans overnight before adding them to the soup. If you are not used to eating beans, bring the beans to a boil then throw away the water. Do not add it to the soup broth or you may find yourself in an embarrassing situation.

Your next step is to add any starchy, dense vegetables, such as carrots, potatoes, yams, turnips and squash. These vegetables take longer to cook. Chop up the remainder of the soft vegetables while they are simmering on the stove. Timing is important so there will be no over-cooked mushy veggies. Vegetables are added according to their required cooking time.

Just about now, your house is going to be filled with savory smells that will entice your house is going to be filled with savory smells that will entice your children into the kitchen asking you, Daddy is the soup done yet? I’m starving.

About five minutes before you turn off the heat, add the tomato paste. The longer tomatoes cook the more acidic they become. After turning off the stove, allow the soup to stand for about an hour. Then add good tasting yeast for a rich cheesy flavor.

You can also add miso, but never cook this delicate fermented bean paste. Miso has been fermented for over two years in large cakes, keeping its enzyme qualities and producing healthy bacteria that help to clean the colon.

We hope that these soups will give you a starting point in which you can begin to create your own dishes that will reflect your character and unique taste. We have lots of room for creativity.

Tag: broth, calories, carrots, complete meal, dense vegetables, potatoes, savory soup, Simulated chicken base, starchy, such as carrots, turnips, turnips and squash, Vegetable soups, yams

If a butterfly could talk of its experience of changing from a crawling insect into a multi-colored, graceful, flying creation, it would most likely be saying the words I felt in my heart. My healing through the 40 days of juice fasting gave back what drugs took away. Thanks for your support Tom. You were a good friend when I needed one.-Carl Wineberg
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Brian Chason Lost 28 lbs. and Increased Enegy and Stamina During the process I learned a few things, some of which I put into practice. Some of the changes that have taken place include clearer sinuses from a reduction in milk; a weight loss of 28 pounds, with eight inches lost from my waist. I really enjoy looking at myself in the mirror now!-Brian Chason
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Elaine Harrison Lost 40 lbs. and Healed Stiffness in the Spine. Specialists had told me that ” full flexibility could not be restored to the spine,” but after five days of fasting I could bend from my waist. Since I broke that fast, I have lived a hygienic-vegetarian diet for the last five years.-Elaine Harrison
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Elizabeth Davidson Healed a Raspy Throat, Drug Addiction, Cancer of the Cervix Remission The fast was ended with a light vegetarian diet. Later I learned she had had cancer of the cervix and tests showed it had gone into remission. Again, fasting had proven its miraculous abilities to cure.-Elizabeth Davidson
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Carl Wineberg Lost 140 lbs and Healed Water retention, Damaged Nerves, Liver and Kidney Damage, Self-esteem. My liver was swollen to the size of a football. I was a 270-lb., burned out drug addict... After 40 days of juice fasting, there was a metamorphosis from a sickly, unstable human into someone vibrant with health and well being. The swelling on my right side from my liver had disappeared completely. I'm off drugs permanently.-Carl Wineberg
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Debbie Ried Healed Water Retention and Lost 30 lbs. I had run out of hope of ever feeling better again. I have lost over 30 lbs. to date, and have a new look as well as a new outlook on life. Not only did the fasting help me with my physical self, but my spiritual self will never be the same. The headaches and the swelling due to water retention disappeared.-Debbie Ried
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