HAPPY NEW YEAR EVERYONE! A new year – a new list of resolutions! Which — in my opinion — is wonderful. What better time than the beginning of a new year to reflect on the things of which we are proud — and the things we hope to improve! And, if you’re like me — or most of the people in the world — those resolutions will include the intent to GET IN SHAPE and EAT HEALTHIER!
To that end — my resolution for this year’s website is to post user-friendly information that can help us all reach our goals! So — each month we will have WHAT’S ON THE MENU MONDAY (dedicated to healthy, cancer-fighting foods and/or recipes) — TIPS FOR HEALTH & WELLNESS WEDNESDAY (anything from easy exercise, meditation or yoga, breathing techniques and additional pro-active healthy activities) — and NEWS FROM THE SCIENCE FRONT FRIDAY (to keep us up-to-date on important, current information regarding medicine and cancer research.)
Now that we know what to expect, let’s kick this Monday off with a recipe for a dish I am never without:
SUSAN’S ENTIRELY HEALTHY, EASY FIVE MINUTE NEW YEAR’S RESOLUTION VEGETABLE SOUP
Truly, I make this soup approximately once a week. I keep it in the fridge for quick meals and tasty pick-me-ups. It’s packed with vitamins, minerals, nutrients and anti-oxidants. It’s a low cal, low to no-fat, filling and satisfying soup that will help with weight loss, regularity and energy maintenance. AND — it’s the quickest soup you’ll ever make! So, let’s get started!
In a stock pot combine:
2 cubes of Bouillon (I like to use Knorr chicken flavored extra large cubes) I don’t worry about using the low-sodium version because — remember — you will be adding several cups of water and other ingredients AND this is the flavor basis for the entire dish. If it doesn’t taste good, you won’t eat it:)
4 1/2 cups water
1 14.5 Oz. can diced Tomatoes with oregano, garlic & basil (with juice)
1 14.5 Oz. can of Northern White Beans, drained (this is our punch of protein)
1 to 2 cups of frozen Petite Peas with Pearl Onions (comes in a 14 oz. bag)
1 to 2 cups of baby carrots (love these as they’re already peeled)
That took 2 minutes – now add:
2 to 3 diced celery stocks (this is where the additional 3 minutes comes in)
Cover pot and leave it alone to simmer gently for about 2 hours. Then add:
1 bag of fresh Baby Spinach
Cover pot again and simmer for another 1 to 2 hours.
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That’s it!! I never add additional spice, salt or pepper. And, if the soup becomes too thick for your 
taste as it simmers, just add more water!
Also, this is a very flexible recipe. If you like spinach, for instance, add two bags instead of one. If you like carrots, add more. If you don’t like celery, add less. But, I have found that this veggie combo melds well together and offers a great balance of texture and flavor. Other veggies such as asparagus, broccoli or green beans don’t blend as well. And if you want a super protein-punched dish just add some cooked, shredded chicken breast for a lean protein, yummy chicken stew.
In this easy way, we have a dish packed with vitamins B1, B2, B6, immune system-boosting vitamin C, cholesterol-lowering pthalides, beta-carotene, vitamin K, vitamin E, manganese, zinc and selenium which combat osteoporosis and high blood pressure, lutein for vision, fiber for digestion, proteins for energy, anti-inflammatory agents neoxanthin and violaxanthin AND powerful anti-oxidant cancer-fighting flavonoids, coumarins, lycopene, potassium and thiamine all of which help protect us from a multitude of cancers including those of the breast, lung, colon, cervix, prostate and stomach! WOW!
And, according to several sources, including FITDAY.com, canned vegetables (such as tomatoes) contain all the same essential vitamins and nutrients as fresh vegetables. So, take five minutes — stir up a pot of soup — nourish yourself and enjoy a Happy and Healthy 2015!! Until next week my friends,
TAKE THE COURSE AND TAKE CHARGE!
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