Easy and delicious soup.
Great for those cold winter nights.

Ingredients:

1 tsp. olive oil
1 cup baby carrots or
sliced carrots
1 small chopped onion(I
like to use red onion)
2 cloves crushed garlic
4 cups fat-free chicken
or vegetable broth
1 1/2 cups of coarsely shredded green cabbage
1 cup green beans
1 TBSP. tomato paste
1/2 tsp. basil
1/2 tsp. oregano
1/4 salt
pinch of ground red
pepper (cayenne)
1 cup summer squash
(yellow or zucchini)

Servings: 5

A tasty Metagenics Recipe

Ingredients:

1 tbsp. olive oil
3 carrots,sliced or diced
2 cloves garlic, minced
6 cups vegetable or chicken stock, or 6 cups water and 6 tsp. powdered boullion
1(16 oz.) can kidney beans, undrained
1 lb. fresh green beans, cut into 1-inch pieces or 1(10 oz.) package frozen cut green beans
1 medium to large onion, chopped
2 stalks celery, diced
1 bay leaf
1(28 oz.) can tomatoes, with juice
1/3 cup whole barley

Servings: 6

(Compliments of Jesse Clark)

Ingredients:

2c chopped onion
1c carrots chopped
1Tbsp safflower oil
2c sweet potato chopped
1/2 tsp dried ground chile pepper
4c water
1tsp grated fresh ginger
2c tomato juice
1c smooth nut butter (cashew or almond)

Saute onions in oil until translucent. Stir in spices. Add carrots, potatoes, and water. Bring to a boil and simmer until vegetables are tender. (15 min)

(Compliments of Jesse Clark)

Ingredients:

6c vegetable broth
1 large onion
2 large acorn squash chopped
1 bunch leafy greens
4c hazelnuts finely chopped
3 Tablespoons fresh parsley and/or mint

Saute onion in oil. Add broth, squash, and hazelnuts and bring to a boil. Reduce heat and simmer for 35 minutes. Stir in greens until wilted. Stir in herbs. Puree soup in blender or food processor

(Compliments of Jesse Clark)

Ingredients:

1c dried split peas**
1 tsp ground coriander
5c water
1 tsp ground cumin
2c chopped onion sautéd
1/4 tsp ground cardamom
1/4 c safflower oil
1/8 tsp ground cloves
1/2 tsp grated fresh ginger
1/4 tsp cinnamon
1/8 tsp ground chile pepper
1 tsp turmeric
1c cooked millet
2 Tbsp lemon juice

Saute onions and stir in spices. Add water and split peas. Bring to a boil and simmer for 1 hour. Stir in millet and lemon juice.

*OR Combine sauted onions and spices with split peas, and water in crockpot on high for 6 hours. Stir in millet and lemon juice.

**All lentils and split peas cook well in a slow cooker. Per one cup of dried legumes add 5 c-6 c liquid and cook on high for 6-8 hours