The people spoke and I listened. My poll to choose the meal with which I would break my fast garnered almost 100 votes. The winner by 13 percentage points was the homemade vegetable soup. After looking at a handful of recipes online (and not writing anything down!), I had a fantastic time gathering ingredients and cooking. I started early in the evening when the soup had a comfortable lead in the poll. It narrowed somewhat, but was never seriously challenged.
Because of the large red beet, the broth and many of the vegetables end up tinted a bright red. I can picture this served in green, decorative bowls and being a beautiful and delicious appetizer for a fancy Christmas dinner.
My recipe is entitled “Mike’s Red Everything Soup” and I am slowing devouring a small bowl of it as I write this post. It is the best vegetable soup I have ever tasted. (So says a starving man.) I used pretty much every vegetable I could find in our pantry or fridge.
Ingredients: Notes: 1. None of the vegetables were peeled, just scrubbed thoroughly. 2. All sizes and measurements are approximate. In other words – I guessed at most everything!
6 cups of water 1/2 cup+ sliced mushrooms
1 large red beet cut into 1″ cubes 1/4 cup brown rice
2 large potatoes cut into 1″ cubes 3/4 Tsp onion salt (or 1/2 med. onion)
1 large carrot cut into 1/2″ chunks 1 teaspoon salt
1 small zucchini cut into 1/2″ slices and quartered 2 chicken bouillon cubes
2 medium broccoli crowns cut into bite size pcs. 1 Tsp olive oil
1 stalk of celery, sliced 1/4″ thick 1/2 Tsp black pepper
1 healthy handful of fresh baby spinach leaves 1Tsp Worcestershire sauce
2 medium tomatoes cut into bite size chunks 1/2 Tsp minced garlic
1 can of green beans (or 1-1/2 cups fresh) A healthy sprinkle of parsley flakes
1/2 large green pepper cut in small pcs. A healthy sprinkle of basil leaves
1. Combine water, beets, potatoes, carrots, zucchini, the bouillon cubes, Worcestershire sauce, and all of the spices in a large pot, bring to a boil and allow to simmer for as long as you want, (but at least 45 min to 1 hour). I cooked this soup for a total of three plus hours, so that all the vegetables would be soft and easy to digest. This what you want coming off of a fast. You may want to adjust the cooking times to suit your taste.
2. Add the broccoli and celery after 45 minutes. Continue simmering for another 45m to 1 hour. (Add green beans & onions now if fresh)
3. Add all remaining ingredients and simmer for another 1/2 hour to 45 minutes.
This should serve 8-12 people with some left over. That is unless everyone comes back for seconds!