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Recipe of the Week

Oct. 1, 2013

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By blending the soup after it is cooked, you create a creamy bisque-like soup without any added fat!

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Greens Soup

greens_soup

This soup is packed full of green vegetables, meaning you’re sure to get an ample amount of vitamins in every bowl!

Makes 8 1 1/2-cup servings

Ingredients

1 onion, chopped
2 celery stalks, sliced
2 potatoes, scrubbed and chopped
3/4 cup dry split peas, rinsed
2 bay leaves
6 cups water or vegetable stock
2 medium zucchini, chopped
1 medium broccoli stalk, chopped
1 bunch fresh spinach, washed and chopped
1/2 teaspoon dried basil
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 1/2 teaspoons salt, or to taste

Click here to view the full recipe!

 

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Physicians Committee for Responsible Medicine
5100 Wisconsin Ave., N.W., Ste.400, Washington DC, 20016
Phone: 202-686-2210     Email: pcrm@pcrm.org