Vegetable SoupSubmitted by: SIORANTH
8 cups of vegetable juice (I use homemade)
1 cup uncooked adzuki beans, soaked overnight
1/2 lb tomatoes, diced
1/2 lb onion, diced
1/2 lb bell peppers (use a rainbow!), diced
3.5 oz shredded or sliced carrot
2 c fresh spinach
3.5 oz Sweetfire beets, diced
4 cloves garlic, minced
4 tsp sodium-free chicken bouillon
1 tsp Worcestershire sauce
juice of one lemon
Spices to taste: Celery seed, onion powder, garlic powder, oregano, basil, rosemary, thyme, pepper, paprika, cumin, coriander
Combine all other ingredients in a blender and pulse until chopped and blended. This may have to be done in batches. Refrigerate overnight to blend flavors.
The next day, add all ingredients to the crockpot and set on low to let simmer throughout the day until beans are soft (apx 3 to 4 hours). If desired, this may be cooked early in the day and then chilled for a cold soup for dinner.
Add a lean protein, if desired, such as shredded cooked chicken.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user SIORANTH.