Committing to these recipes is taxing, but also well worth it. Yesterday I tried this soup, it's a vegetable soup featuring apples. I don't think I know a single person who would actually use an apple in soup, but GTLF isn't afraid of fruit and uses them in all kinds of recipes. They use mango, bananas and coconut in ways that I find interesting and delicious, but they also use grapes, apples and pears which I usually don't think about eating in recipes as much as I do fresh from the bowl on my counter. Yet, these fruits are incredible in the dishes. In this case, the granny apple is used. On day 1 I enjoyed it, but by day 2 I really loved it. In this recipe, the apple reminds me of a potato or turnip. Try it, you might be surprised.
Vegetable Bean Soup
GTLF: Meatless Main Dishes P16
Serves 4, working time, 25 min., total time 30 min.
1 tablespoon Olive Oil
4 cloves garlic, minced
1 tablespoon finely chopped fresh ginger
1 red bell pepper, cut into 1 in. squares
1 green bell pepper, cut into 1 in. squares
1 granny smith apple, cored, peeled, and cut into 1/2 in. cubes
2 tsp. paprika
1/2 tsp. salt
2 tomatoes coarsely chopped
3/4 pound green beans, cut into 1 in. lengths
16 oz. can red kidney beans rinsed and drained
2 tablespoons balsamic vinegar
1. In a large saucepan, heat the oil until hot but not smoking over medium heat. Add the garlic and ginger and cook, stirring frequently, until the garlic is softened, about 1 min. Add the bell peppers and cook, stirring frequently, until the apple is crisp tender, about 4 min.
2. Add 4 Cups of water, the tomatoes, green beans, and kidney beans to the pan and bring to a boil. Reduce to a simmer, cover, and cook until the green beans are crisp tender, about 5 min. Stir in the vinegar and serve.
Nutritional Information: 5 g of fat, 196 Calories, 0.6 g sat. fat, 33 g carbohydrate, 9 g protein, 0 mg cholesterol, 439 mg sodium.
Tips:
1. If you don't have fresh tomatoes, use canned tomatoes instead... about 2 C.
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