Rainbow Vegetable and Bean Soup

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I was just really in a mood for a big warm soup with LOTS of chunky vegetables in it, so that’s exactly what I did.

I don’t know about you, but I can eat like a big bowl of blended stuff with stuff that usually would fill me (potato, etc) but blend it up and I’m hungry in a second.

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I really have no idea if my brain is playing tricks on me or something else, because I can eat a chunky soup and feel that I’ve eaten (because I was able to bite into something) but if I had blended it, all I feel was that I just drank some water, and I would still be after more food and feeling hungry.

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Maybe this is similar to the plate illusion where if you put your food on a smaller plate, you feel full faster because it seems like there’s more food. I don’t know how it works but these mind stuff really boggles my mind and makes me wonder if it’s IN the mind or if it’s true. Anyway, here’s a big hearty soup for you!

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Rainbow Vegetable and Bean Soup

1 tablespoon extra light olive oil
1 small-medium yellow onion
2 cloves garlic
1 medium carrot
1 cup diced green beans
1 stalk celery
3 large or 4-5 small white mushrooms
1 red bell pepper
1 Roma tomatoes, diced
3/4 teaspoon Himalayan/sea salt
1 Roma tomato (blended with 2 cups water)
2 tablespoons tomato paste
1 tablespoon white cooking wine
1 tablespoon extra virgin olive oil
1 tablespoon lemon juice (or apple cider vinegar)
2 teaspoons smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon fennel seed
A pinch of red pepper flakes
A few sprinkles ground black pepper
1 can cannellini beans (drained and rinsed)
A big handful baby spinach

Peel and finely dice the onion and garlic into small pieces, then put it in a medium saucepan with a tablespoon of extra light olive oil. Turn the heat to medium high (5-6) and let the onions cook for about 10 minutes, stirring continuously.

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Meanwhile, chop the carrots in round slices (or dice them, whatever you prefer), use a mushroom slicer to slice the mushrooms in thin pieces (if possible, or use knife), then dice the bell pepper and one of the Roma tomatoes (the other is to be blended). Have the chopped veggies sit on the cutting board.

Once the onions have cooked for 10 minutes, add the carrots and let it cook for a couple of minutes, still stirring. Then, add the rest of the veggies, including the green beans mushrooms, bell pepper and tomato. Then, add the salt and stir it around for 4 more minutes.

Pour two cups of water with one whole Roma tomato in the blender and blend until it’s a liquid.

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Add the liquid in the saucepan with the veggies after cooking all the veggies together for four minutes, then add the tomato paste, cooking wine, extra virgin olive oil, lemon juice, paprika, onion powder, garlic powder, thyme, parsley, fennel seed, red pepper flakes and ground pepper.

Then, open the can of beans, drain it, give it a rinse and drain again, add that in there as well.

Let the soup heat up for about 5-7 minutes. Once you start seeing little bubbles, turn it to medium low (3-4) and simmer for about 20-25 minutes until everything is looking soft and thick. Turn the heat off and add the baby spinach. Stir it around until it’s soft.

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Rainbow Vegetable and Bean Soup
Serves: 3
 

Ingredients
  • 1 tablespoon extra light olive oil
  • 1 small-medium yellow onion
  • 2 cloves garlic
  • 1 medium carrot
  • 1 cup diced green beans
  • 1 stalk celery
  • 3 large or 4-5 small white mushrooms
  • 1 red bell pepper
  • 1 Roma tomatoes, diced
  • ¾ teaspoon Himalayan/sea salt
  • 1 Roma tomato (blended with 2 cups water)
  • 2 tablespoons tomato paste
  • 1 tablespoon white cooking wine
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon lemon juice (or apple cider vinegar)
  • 2 teaspoons smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • ½ teaspoon fennel seed
  • A pinch of red pepper flakes
  • A few sprinkles ground black pepper
  • 1 can cannellini beans (drained and rinsed)
  • A big handful baby spinach

Instructions
  1. Peel and finely dice the onion and garlic into small pieces, then put it in a medium saucepan with a tablespoon of extra light olive oil. Turn the heat to medium high (5-6) and let the onions cook for about 10 minutes, stirring continuously.
  2. Meanwhile, chop the carrots in round slices (or dice them, whatever you prefer), use a mushroom slicer to slice the mushrooms in thin pieces (if possible, or use knife), then dice the bell pepper and one of the Roma tomatoes (the other is to be blended). Have the chopped veggies sit on the cutting board.
  3. Once the onions have cooked for 10 minutes, add the carrots and let it cook for a couple of minutes, still stirring. Then, add the rest of the veggies, including the green beans mushrooms, bell pepper and tomato. Then, add the salt and stir it around for 4 more minutes.
  4. Pour two cups of water with one whole Roma tomato in the blender and blend until it’s a liquid.
  5. Add the liquid in the saucepan with the veggies after cooking all the veggies together for four minutes, then add the tomato paste, cooking wine, extra virgin olive oil, lemon juice, paprika, onion powder, garlic powder, thyme, parsley, fennel seed, red pepper flakes and ground pepper.
  6. Then, open the can of beans, drain it, give it a rinse and drain again, add that in there as well.
  7. Let the soup heat up for about 5-7 minutes. Once you start seeing little bubbles, turn it to medium low (3-4) and simmer for about 20-25 minutes until everything is looking soft and thick. Turn the heat off and add the baby spinach. Stir it around until it’s soft.


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