20 Minute Soup
By Fitness and Freebies
A deliciously healthful soup with squash, corn, tomatoes and onion and an equally delicious vegetarian version for a hearty chili.
2 boxes frozen winter squash
1 box frozen corn
2 large tomatoes, peeled and chopped (or 1 large can cubed tomatoes)
1 large onion, chopped
1 teaspoon fresh grated ginger
1 tablespoon chopped cilantro or parsley
Saute the onion in 2 tablespoons olive oil until tender.
Add tomatoes and stir for about 3 minutes. When this basic sauce is done, add salt, pepper and grated ginger. Add 1 quart of the broth you prefer, and the vegetables. Boil for 10 minutes, correct seasonings and add the chopped cilantro (or parsley) with the burner off.
As a variation,add at last minute fresh chopped spinach instead of the greens.
Recipe makes 4 or 6 servings.
20 Minute Vegetarian Chili
One large green or red bell pepper, seeded and chopped
One medium green or yellow squash (zucchini), diced
1-1/2 cups (about 4 ounces) fresh mushrooms, chopped
1 tablespoon olive oil
Three cloves garlic, minced, or 1 teaspoon jarred
One large onion, chopped
One, 14-ounce can diced seasoned tomatoes, undrained
One, 16-ounce can red kidney beans, drained
1 cup canned corn
One envelope chili seasoning
Heat oil over medium heat in a large pot. Add garlic and onion; saute for a minute or two, then add peppers, mushrooms, and zucchini. Saute for a few more minutes, until peppers, mushrooms and zucchini are tender. Add tomatoes, beans, corn, and seasoning. Stir until combined, lower heat, and simmer for 15 minutes.
Recipe makes 4 servings.
Share this Recipe
Meat-free diets -- once associated with radical lifestyles -- are gaining in popularity as an increasing number of research studies confirm the health benefits of plant-based diets.