Soup, Soup, and More Soup!

Now that we have done the Daniel's Fast several times, I feel like I know better each time how to prepare and get ready.  Don't get me wrong – it is always a transition and there are always feelings I forget I will experience and foods I forget to buy at the store.  But, I have started to build up several great recipes that my family enjoys. 


 Now, if you have never fasted before, I will tell you that fasting does require preparation.  Because you use so much fresh food, it is best to plan ahead so your fresh fruits and vegetables don't go bad before you can use them.  


I like to look ahead at the beginning of the week and plan 4-6 meals before I go to the grocery store. Another great idea if you don't have a lot of time to cook is to make soups.  You can freeze them until you are ready to eat them and they usually stretch at least two meals.  Not a big soup fan?  You will be after a few days!  :)


So, here are just a few great soup recipes to start…



Thick and Creamy Corn Potato Soup


6 ears corn (cut off the cob)
6 medium-large red potatoes (chopped in 1/2 inch pieces)
6 carrots (finely chopped)
1 medium-large onion (finely chopped)
2 green peppers (finely chopped)
2 bay leaves
3 teaspoons thyme
2 teaspoons marjoram
3 teaspoons cumin
2 teaspoons sea salt
2 teaspoons pepper
3 32oz. boxes of vegetable broth
water

Put vegetables and spices in a large soup pot. Cook on medium heat, stirring occasionally for 15 minutes. Add broth and maintain a light boil. Cook 45 minutes to 1 hour. Remove from heat. Blend 3/4 of the soup mixture in a blender in batches. Put blended soup in a large bowl or container until the blending process is complete. Pour the blended soup back into the pot. Add water to thin and obtain the desired consistency. Heat through and serve. Serves 8-10 generously.


Vegetable Soup



28 oz water
6 large onions
2 green peppers
2 whole tomatoes (fresh or canned)
1 head of cabbage
1 bunch of celery
4 envelopes of Lipton Onion Soup
Herbs and flavoring as desired.

This makes a big pot.

Recommendation


Should use 1/2 head of cabbage, 1/2 stalk celery, one onion, and I used a can of Italian diced tomatoes (these
were spicy so didn't need anything else. Only use 2 envelopes of Lipton onion soup.




Vegetable Barley Soup

Choose your vegetables. Really, anything can work depending upon your taste.

My picks:
3 cups chopped celery
2cups chopped white onion
3 cups chopped carrots
3 cups chopped green/yellow/red pepper
3 cups thin sliced mushrooms
2 cups chopped roma tomatoes (peeled and seeded)
2 32oz. boxes vegetable broth

Use your favorite spices. I choose 2 cloves garlic, sea salt to taste, 2 teaspoons marjoram flakes, 2 teaspoons oregano flakes, 1 bay leaf and 1 teaspoon parsley. Pour ¼ cup vegetable broth in a soup pot. Add all of the vegetables and saute them until tender. Add the spices and stir to mix. Add the remaining vegetable broth. Bring to a boil and add 1 cup Natural Whole Grain Barley. Boil for 15-20 minutes until the barley is tender.

Serves 6

For thicker soup, just blend 1/2 of the vegetable mixture (prior to putting in the barley) in a blender. Add it back to the soup pot and then add the barley.


See you this weekend,

Martha

  • Can you please repost some of the recipes you posted last time for Daniel’s Fast? I wanted to use them again but did not copy them down I just used them off your blog. thanks