Recipe from The Diet Bible: The Bible for Dieters
Minestrone Soup
1 cup dried beans: kidney, pinto, Lima, northern, or any other kind
4 cups water
1 large onion, chopped
2 garlic cloves, diced
2 carrots, chopped
1 celery stalk, chopped
12 ounces cabbage, chopped
1 cup chopped spinach or chard
1 9½ ounce can plum tomatoes in tomato juice
1 cup whole-wheat pasta
1 teaspoon dried oregano
1 teaspoon sea salt
5 cups water (in addition to 4 cups mentioned above)
Soak beans overnight in 4 cups water. Cook 1 hour or until tender. Add remaining ingredients and cook 20 minutes more or until pasta is tender.
Serve hot, sprinkled with fresh parmesan cheese.
RECIPE
By Maureen Kennedy Salaman
Barley Vegetable Soup
From Foods That Heal
BARLEY VEGETABLE SOUP
4 carrots, chopped
1 cup barley
3 onions, chopped
1 tsp sea salt
2 parsnips, chopped
½ lb beet greens
2 stalks celery, chopped
1 cup cooked chickpeas
4 Tbsp olive oil
Chopped parsley
2 quarts water or vegetable stock
In large pot, sauté chopped vegetables in oil until lightly cooked. Add water or stock. Stir in barley and add salt. Simmer at least one hour or until barley is tender. During last 15 minutes of cooking, add chickpeas and beet greens. Garnish with parsley. Serves 4-6