Tag Archives: Home cooked

Ending the fast with Mike’s Red Everything Soup

My fast-breaking meal (not the whole pot of course!)

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

Directions:

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!

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Filed under Fasting and Health