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Early Intervention Speech Therapy

Heart-Warming Vegetable Soup

Published October 18, 2013 8:00 AM by Stephanie Bruno-Dowling

This is a recipe that needs to be shared! My sister-in-law made this recipe from scratch a few weeks ago and sent over a large container for our family when I came down with my back-to-school cold in mid-September. I thought the soup was absolutely fabulous but more importantly, so did my little girls! Both my daughters gobbled it up - even my older daughter who is the often the picky one.

Now, this soup is not an easy spur-of-the-moment type of recipe. There are numerous ingredients and it will take time for you to dice, slice and chop all the delicious vegetables and herbs.  However, it is truly worth the work and extra minutes!

The recipe is from Joy Bauer's "Skinny Soup" Recipe.

You will need:

4 clove(s) garlic, minced

1 cup(s) onion(s), diced

3 stalk(s) celery, diced (1 1/2 cups)

8 ounce(s) mushrooms, sliced

8 cup(s) broth, reduced-sodium chicken, or vegetable broth

2 carrot(s), sliced (about 1 cup)

1 zucchini, diced (2 cups)

3 cup(s) cabbage, roughly chopped (1/2 cabbage head)

1/2 medium cauliflower, chopped (fresh or frozen)

1 cup(s) beans, green, chopped (fresh or frozen)

1 can(s) tomatoes, diced, 15 ounces (preferably no salt added)

3 bay leaves

2 tablespoon vinegar, red wine, or may use balsamic vinegar

*Next, there are 3 possible versions to this soup, so choose the one you prefer. My sister-in-law made the Italian version, so that is the one that my family and I enjoyed!

Option 1:  Creole: 2 teaspoons basil, 1 teaspoon oregano, 1 tablespoon paprika, 1 teaspoon black pepper, 1/4 teaspoon cayenne pepper, 1/2 teaspoon thyme

Option 2: Italian: 2 teaspoons dried parsley, 2 teaspoons basil, 1 teaspoon oregano, 1/2 teaspoon thyme, 1/2 teaspoon sage, 1/2 teaspoon black pepper

Options 3: Garden Herbs: 2 tablespoons chopped thyme, 1/4 cup freshly chopped parsley, 1/4 cup freshly chopped basil

Recipe Steps:

In a large stock pot coated with non-stick cooking spray, sauté the garlic, onion, celery, and mushrooms over medium heat for 10 minutes, or until tender.

Add the stock, remaining vegetables, canned tomatoes, and bay leaves. If you have chosen one of the dry seasoning blends (Creole or Italian) add it now. Bring to a boil, cover, and simmer over low heat for 20 minutes.

Add the vinegar and cook an additional 2 minutes. If you have chosen the fresh Garden Herbs seasoning blend, add it now. Remove bay leaves before serving or freezing.

A Serving Tip for Children: If you have a picky eater who may be resistant to eating/trying soup, try giving them just the broth first. I often do this with my girls, as it helps to ease them into the somewhat complex textures of soup by introducing the delightful taste first. This entices them and makes them willing to taste more! Enjoy!

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About this Blog


    Stephanie Bruno Dowling, M.S. CCC-SLP
    Occupation: Speech-Language Pathologist
    Setting: Early Intervention in Delaware County, PA
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