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Carrot Juice Soup With Tomatoes And Vegetables

A home-style Carrot Juice Soup With Tomatoes And Vegetables made with Water, Cut Green Beans, Russet Potato Inch, Light Olive Oil, and Onion Garlic Salt And Pepper. Serves 2. Scale it up or down for the number of people at the table.

Ingredients

• 3 cup
• 1 cup
• 1
• 1 tsp
• 3/4 cup
• 1 tsp
• 1/2 tsp
• 1/4 tsp
• 1/2 tsp
• 1/2 cup
• 2 cup
• 1/2 cup
• 2 tsp
• 1 cup
• 2 tbsp
• 1 tsp

Method (preview)

1. 1

   Heat 3 cups water in a saucepan to a boil.

2. 2

   Add the cut green beans and cook for 4 minutes.

3. 3

   Add the potato sliced and cook for 4 minutes.

4. 4

   With a slotted spoon, remove the beans and potatoes from the water to ice water to stop the cooking.

5. 5

   Reserve the water.

6. 6

   In a soup pan, heat the olive oil and saute the onion over medium-high heat until soft; season with garlic salt and pepper.

7. 7

   Add the mushrooms and saute briefly; season with the herbs.

8. 8

   Add the carrot juice, tomatoes, dissolved bouillon, drained potatoes and beans, and yeast (if using).

9. 9

   Bring almost to a boil.

10. 10

    Cover (vented) and reduce heat to a simmer.

11. 11

    Cook for about 15 minutes or until flavors have blended.

12. 12

    Adjust seasonings and add honey to balance the apple juice.

13. 13

    Serve hot with a roll or two.

14. 14

    "Green beans, potatoes, onions, mushrooms, and tomatoes"

15. 15

    "5 cups"

16. 16

    EACH SERVING: 280 cals, 10% cff; 3g fat, 14g fiber.