Have you been looking for a good, healthy soup recipe
that won't put your stomach in a
five alarm fire alert??
we have the recipe for you!!
And it doesn't include one stitch of pureed bananas or herbed chicken and vegetables in a jar.
This soup is called
Hearty Vegetable Soup
by Guy Fieri of the Food Network show "Guy's Big bite."
I asked Tim what he thought of the soup.
Tim said it was "Scrooge Soup."
After spewing my beverage out my nose and mouth I laughed out loud for like five minutes.
"What do you mean "Scrooge" soup?"
like one they would make in the day of Scrooge,
and that mopping up the soup with the pita bread is like how they did it back in Scrooge times.
"Well, did ya like the soup?"
And Tim said yes, that this soup was one of his favorites so far because it has good flavor and you know you're eating healthy.
He also said it didn't hurt his stomach being too spicy or full of heat like a lot of my soups are.
Okay, so chop up all the vegetables, including that yummy kale.
Begin sauteing the carrots, onion and garlic..
Add in your salt and pepper.
Now add the kale and edamame....
make sure you get the shelled edamame.
Add the chopped red pepper and the corn...
Ahhhhhh, all together now!!
Lookin' good, eh?
Now add the stock....this recipe is so darn easy, I can't believe it!
And basically, that's it!
Just let it simmer for a while.
So let's start on the warm garlic pita bread, shall we....
Here's the fixins for these yummy and very garlicky bready things.
So cut up and grate up the goodies....
Throw the butter and garlic in a heated pan...
Bring it to a slow simmer.
Add the parsley.
It's coming together mighty fine now,
Okay, so your sliced pitas are in a bowl,
ready for some buttery, garlic action.
So pour some sugar on me.
These are gonna coat up pretty good when you flip them with a spoon.
Spread the pita pieces out on a baking sheet.
Sprinkle the fresh Parmesan on top.... and throw them in the oven.
Yummy, toasty whole wheat goodness a few minutes later.
so if you don't like too much garlic, cut the amount in half.
Also, DO NOT get distracted and overbake these or they will become rather rock-like.
Ima not share how I know that to be a fact.
So plate up, or rather, bowl up the soup and warm garlic pitas.
Look at the healthy goodness in this soup!
The kale! The carrots! The peppers!
Okay, here's the recipes for this Hearty Vegetable Soup and Warm Garlic Pitas...
Hearty Vegetable Soup
www.foodnetwork.com Guy Fieri’s show Guy’s Big Bite
Courtesy of www.turnkeyqualitycars.com
Olive oil, for coating pan
1/4 cup diced sweet onion, such as Maui or Vidalia
2 organic carrots, peeled and cut into coins
2 ribs celery, sliced
1 clove garlic, peeled
Kosher salt and freshly ground black pepper
2 cups torn kale leaves
1/2 cup corn kernels (fresh or frozen)
1/2 cup edamame, shells removed
1/2 cup diced red bell pepper
3 quarts Fortified Broth, recipe follows
Set a large saucepan over medium heat. Coat the pan with olive oil and add the diced onions, carrots, celery and garlic. Season with some salt and pepper, and then sweat the vegetables (cook without adding any color) for about 5 minutes. Add the kale, corn, edamame and red bell pepper and cook for a few more minutes so they have a chance to saute. Add the stock, season with salt and pepper and bring to a simmer. Cook until the vegetables are soft, 7 to 8 minutes. Serve.
3 quarts low-sodium chicken broth
2 roasted chicken carcasses
2 to 3 black peppercorns
2 ribs celery
1 carrot, peeled
1 onion, peeled and cut in half
1 clove garlic, peeled
4 sprigs fresh thyme
1 bay leaf
Begin by fortifying store-bought broth (this will add more depth of flavor to the finished soup). In a large stock pot, add the broth, 1 quart cold water, chicken carcasses, peppercorns, celery, carrot, onion, garlic, thyme and bay leaf. Set over medium heat and slowly bring to a rolling boil. Heating the broth up slowly will draw out the flavors of the chicken bones, vegetables and aromatics. Season lightly with salt and let the stock simmer (slightly covered) for 1 to 1 1/2 hours. When done, it will have reduced by about a quarter, leaving you with approximately 3 quarts of rich stock. Strain the stock through a large sieve, discarding the bones and vegetables. Chill the stock immediately until ready to use.
Warm Garlic Pitas
www.foodnetwork./com Guy Fieri’s show Guy’s Big Bite
4 medium-size whole wheat pitas
4 medium-size white pitas
4 tablespoons unsalted butter
6 cloves garlic, minced
3 tablespoons minced fresh parsley
1/4 cup grated Parmesan
Kosher salt and freshly cracked black pepper
Preheat the oven to 350 degrees F. Cut the pitas into 6 wedges.
In a medium saucepan, add the butter and garlic. Set over medium heat and warm through until the butter melts and the garlic becomes fragrant, 5 to 6 minutes. Add the parsley and mix well.
Place the pita wedges in a large bowl and pour the garlic butter over the top. Toss well to combine and coat everything evenly. Spread the pita wedges out evenly on a sheet tray and dust with the grated Parmesan. Bake in the oven until golden and crispy, 12 to 15 minutes. Remove from the oven and taste. Adjust seasonings with salt and pepper, if necessary. Serve warm.
But if there's not a bunch of people who can come over short notice, then slurping down this warming soup and cuddling up with a special someone is a nice alternative too.
Okay, that's all I got for now.
But you know something...I CAN NOT get Christmas out of my mind now, writing about Scrooge and all.
So let me be the first to wish you a very Happy, Merry Christmas Season :):):)
HeHeHe and HOHOHO!!
Catch ya'll soon;
have a great Wednesday!!!