Minestrone Soup

Ingredients

2 cups onion chopped

1 clove garlic minced

2 cups celery sliced

2 cups zucchini chopped

1 cup carrots chopped

1 cup kohlrabi chopped or celery root

4 tsp. olive oil

2 large tomatoes, peeled, seeded and chopped (or use canned)

4 cubes beef bouillon (yes beef)

4 quarts chicken stock or broth

pepper to taste

1 (15.5 ounce) can kidney beans, washed

1 (15.5 ounce) can garbanzo beans, washed

1 (15.5 ounce) can green beans, washed

½ cup frozen peas (optional counted as 1 cup of vegetable)

¼ cup fresh basil (or tsp. dried, better with fresh)

¼ fresh parsley (or tsp. dried)

Parmesan cheese grated
Directions

All chopped vegetables are small chop. Sauté onion, garlic, celery, zucchini, carrots in olive oil until onions are transparent and vegetables soft. Do not brown. Add tomatoes and cook 10 minutes. Add bouillon, chicken stock, & pepper. Cover and simmer 30 minutes. Add beans and peas (if wanted) simmer 20 minutes, uncovered. Add basil and parsley and season to taste. Serve with grated Parmesan cheese if desired.

Abstinent Measuring:

The beans are shy of 4 cups so I do grate a tsp. of Parmesan. You can measure and calculate if you want. Equals = 4 meals of 1 protein and 3 cups vegetables (raw measure on vegetables) and 1 fat in each

Carrot Soup

Ingredients

4 cup Carrots, chopped

1 cup Onion, chopped

2 teaspoon Oil

4 cups Chicken Broth

Zest of one Lemon or 1 teaspoon Lemon Zest

2 teaspoon Curry

Salt & Black Pepper -- to taste

2 Tblspoon Sherry—to taste

Directions

Sauté Onion in Oil until clear. Stop before they turn brown. Add Carrots, Chicken Broth, Curry, Salt, and Black Pepper. Simmer for 20 minutes. Cool, blender-ize and reheat, adding Sherry.

Abstinent Measuring

1 cup = 1 vegetable

Serving Suggestions: Top with dollop of Sour Cream (I do not, but some do.) if you add this, don’t forget to count the Fat in the Sour Cream.

Mushroom Bisque

Ingredients

1 lb. fresh Mushrooms

1-quart Chicken Broth

1 medium Onion chopped

2 teaspoons Butter

6 tablespoons Arrowroot

3 cups Milk - skim, 1% or 2% you decide

1-cup evaporated Milk

1 teaspoon or more Salt

White Pepper

Tabasco sauce to taste

Optional

2 tbsp. Sherry

Directions

Wash Mushrooms and cut off the dry stems and discard simmer covered in broth with the Onion for 30 minutes. Let cool, put in blender and puree add rest of Milk and Arrowroot and heat. Season to taste with Salt and [epper and Tabasco Sauce. Reheat and add the Sherry, if you like.

Abstinent Measuring

Pot equals 2.5 cups cooked, Vegetables 2 Proteins and 2 Fats. Or two servings equaling 1 Protein and 1 1/4 cup Vegetables and 1 Fat.

Serving Suggestions: Goes great with a Salad!