Saturday, October 13, 2012

A Vegan Soup du Jour with Oregano and Basil

Gather and prepare the ingredients, then place them in a slow cooker for about 4 hours on high; or 8 hours on low; or 1 hour or less in a soup pot on the stove.

Place the ingredients into the cooker.

1 Tablespoon EVOO

1 onion (chopped)
1 carrot (sliced)
3 stalks celery (chopped)
1 sweet red bell pepper chopped (omitting seeds)
2 cloves garlic (omitting inner core, then finely diced)
2 tomatoes with seeds and pulp (chopped)
1/2 cup chopped green vegetable (such as broccoli or beans or peas or pepper)
1/3 cup French lentils
2 to 4 cups water or broth

2 Tablespoons tomato paste
2 teaspoons oregano
1 teaspoon basil
1 teaspoon idodized sea salt
black pepper

Place the lid on the slow cooker, and set to high for four hours, or low for eight hours.

If cooking on the stove top in a soup pot, increase the water by one cup, bring to a simmer uncovered, then cover and reduce heat to lowest simmer, and check in an hour.

Taste and adjust seasoning.  Add Bragg Liquid Aminos (about 1 teaspoon) to the soup once it's in the bowl.

Serving ideas:  Serve over noodles, pasta or couscous, or just serve in a bowl with bread on the side.


Why bother with iodized salt?  Dr. Weil answers this question: