HOLISTIC CHEF EDDIE'S TIP OF THE DAY #61

Today has been an emotional day for me and when I get these types of days I like to eat something that is comforting.  I need some positive strokes and a hardy ​HARDY VEGETABLE VEGETABLE SOUP will do the trick.  I like to put as many vegetables as I possibly can in the soup, knowing that I'm getting all of the nutrients that I need in one bowl.  I don't usually eat bread but today a gluten free baguette (located in the freezer section at Whole Foods) is great for dunking in the soup.  I do batch cooking for myself.  I choose a day that I'm not busy with a client and cook a huge amount of food for the week.  Doing this eliminates the possibility of cheating, although,  I allow myself to cheat once in a while so I don't carry guilt, shame and beat myself up.  This soup is one item I have in the freezer from batch cooking last week.  I think I'll heat some up and fill myself up.  You know I've found that the soup is one thing but calling a true friend and talking about my emotions doesn't allow things to fester and destroy my body.  I am so grateful for my dear friends.  They are part of the equation to keep me healthy.  Soup time!!!! Put your robe on.  Park yourself in front of the TV and Enjoy!!  

​     HARDY  VEGETABLE VEGETABLE SOUP

3 Tablespoons Extra Virgin Olive Oil
1 medium Sweet Onion
3 large Carrots, sliced
3 ribs Celery, sliced
3 large cloves Garlic, minced
1 Bay Leaf
1 teaspoon fresh Thyme, chopped
1 teaspoon fresh Oregano, chopped
1 Tablespoon fresh Basil, chopped
1 - 32 oz. can diced Tomatoes, fire roasted
3 yellow Nu Potatoes, cut 1 inch chunks
1/2 small Green Cabbage, sliced thin
4 cups Vegetable Broth
1/4 cup Red Wine
2 Tablespoons Braggs Liquid Amino
2 heads Broccoli, cut into small pieces about 1/2 inch
1 large Zucchini, sliced lengthwise and cut into 1/2 inch chunks
1 large Yellow Squash, sliced lengthwise and cut into 1/2 inch chunks
1 1/2 cups trimmed Green Beans, cut into 1 inch pieces

1)  In a large soup pot over medium heat, add the Olive Oil.  Then add the onion, celery, carrots (called a mirapoix) and allow to cook on simmer for 10 minutes covered.  
2)  Add the Garlic and stir into the juices for only 30 seconds.  Add the Fire Roasted Tomatoes, Oregano, Basil, Thyme and Bay Leaf.  Now the White Nu Potatoes, Cabbage, Green Beans, Vegetable Broth, Red Wine and  Braggs Liquid Amino.  Bring to a boil then to a simmer.   Cook for 20 minutes until the Green Beans are becoming tender and the Potatoes are fork tender.  
3)  Add the Zucchini, Yellow Squash and Broccoli and cook an additional 10 minutes. There you have it a big bowl of hardy Vegetable Soup. 

​NOTE:    It's not a mistake that I repeated Vegetable twice in the title.  It has so many Veggies that it is worth repeating twice.