- May 7, 2024
-
-
Loading
Loading
Into the second week of January, I am sure there are some people out there who have already given up on their New Year’s resolution diets. And there are others out there who are following everything on the Internet that promises detox or getting slim.
Things like the South Beach Fat Flush, where all you drink is cranberry juice for 72 hours, or the Sue Sylvester Master Cleanse, prepared by mixing maple syrup, water, lemon juice, cayenne pepper and a bit of ipecac, are fictional pop culture diets, but there is no doubt that some weight loss junkies have actually tried them.
I am not a nutritionist, or an expert in the field. But I do know that the key to flushing your system of unwanted fats is to cut them out and replace them with vegetables and foods high in antioxidants.
The soup recipe I am sharing with you this week should aid in doing just that. I am not advertising this as a detox soup, but I will share with you the nutritional properties of the ingredient list, most of which can be purchased at the local farmers market.
Let’s start with the veggies: Carrots, known for their rich amount of vitamin A, are also rich in dietary fiber, antioxidants and minerals.
Celery is often portrayed to be a “negative calorie food” based on the idea that the body will burn more calories during the digestion of the food than the body can extract from the food itself. The scientific accuracy of this statement is disputed by some, but there is no question that it is good for you.
Onions contain compounds with potential anti-inflammatory, anti-cholesterol, anti-cancer, and antioxidant properties, such as quercetin. The same is true for leek. Rutabaga contains significant amounts of vitamin C, and kale is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin and rich in calcium.
Now the beans: Similar to other beans, the white bean is high in starch, protein and dietary fiber and is an excellent source of iron, potassium, selenium, molybdenum, thiamine, vitamin B6 and folic acid.
Chickpeas are a helpful source of zinc, folate and, of course, protein.
But let us not forget the garlic. In addition to warding off vampires, garlic has other healthy attributes, including being a source of potassium, iron, calcium, magnesium, manganese, zinc and selenium. It also has antioxidants like carotene beta, zea-xanthin, and vitamin C.
Although this soup it slated as being good for you, I encourage you test it out. I promise not everything good for you tastes bad.
Vegetable and bean soup
What you need:
1 leek, cut in half, cleaned well and cut into small pieces
3 cloves of garlic, crushed
3 cups of baby carrots
4 celery stalks, cut into medium dice
1-3 small turnips (or rutabagas), peeled and cut into medium dice
7 cups veggie (or chicken) stock
1/2 cup diced onion
1 can of diced tomatoes
1 cup dry white beans
1 cup dry pinto beans
2 bunches of kale, thinly sliced
1 tsp salt
1 tsp black pepper
What to do:
Heat a large pot over medium heat. Add the leek, onion, and garlic. Reduce to low heat, cook for about 5 minutes, stirring occasionally until onion and garlic have softened.
Add carrots, celery and the rutabagas. Cook for about 3 minutes.
Add the stock, tomatoes, garbanzo beans, and pinto beans. Let simmer over low heat for one hour.
Place soup in the crock pot and cook on low for 8 hours. About 20 minutes before serving add the kale and stir well.
Season with salt and pepper before serving.
