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[Letha]

This recipe was posted by LauraA on Dr. McDougall's discussion forum.  Paul is her son who is a chef. 

“Paul’s Two Cup Veggie Soup

1 onion chopped
5 cloves garlic chopped
3 tablespoons fresh chopped thyme -1/2 package
1 tablespoon fresh chopped rosemary-1 sprig
1 tablespoon fresh chopped sage-10 leaves
1 tablespoon fresh chopped basil-12 leaves
3 – 28 oz cans diced tomatoes
2 boxes of low sodium veggie broth ( 4 cups per box)
2 cups each – frozen black eyed peas, okra, green beans, carrots, corn, lima beans, peas,
1 package (1 lb) frozen mixed greens (turnip greens, mustard greens, kale) or similar greens
1 tablespoon brown sugar
salt and pepper to taste (about 1 teaspoon each)

Use a very large soup pot
sauté garlic and onion in small amount of broth on med heat until opaque
add tomatoes
add herbs

NOTE – at this point, if you add the brown sugar, you’d have a perfect basic red sauce for pasta. For the soup, we’ll add the sugar later.

Add all frozen veggies
Cook on med heat for about 40 minutes, stirring occasionally
Add veggie broth
Cover, cook for about 20-30 more minutes until black eyed peas are tender. Stir occasionally. Add brown sugar, salt and pepper.
When cooking is done, turn off heat and let stand for about 1 hour to allow flavors to blend.
NOTE – You may use more or less broth, different amounts or kinds of veggies in this recipe.”

 
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Letha’s Notes:  This was a very good tomato based veggie soup.  Dr. McDougall recommends consumption of green and yellow veggies to encourage weight loss and this soup will really help in that department.  I had two bowls for lunch and then packed up 8 four cup bowls for lunch and snacks over the next few days.  This soup had several new things for me.  I’ve never before had okra, frozen black-eyed peas, frozen/cooked turnip/mustard greens, or fresh rosemary.  I enjoy trying new things so that was great.  The success of this soup will make me braver about trying to add greens to other dishes.  I couldn’t find a mixed green bag so I just bought the greens separate and used about 1/3 of each bag to equal about a pound.  I couldn’t find fresh sage so I used ½ teaspoon dried.  I liked having the fresh herbs and plan to plant some in pots on the deck this summer so I can go out and clip some of my own off.  I stripped the rosemary off the stem before chopping but just chopped up the thyme on the stems.  I should look that up to see if that’s how you’re supposed to do it.

Follow up notes: Now that I’ve made this numerous times, I find it easiest to add all the broth at the start.  I’ve added both white potatoes and sweet potatoes with good results.  I’ve served it over couscous and barley which is good but I usually serve it over a scoop of brown rice. 

[fulenn]

I just saw this referenced in someone's journal last night!  Glad to find the recipe here.
 
Fulenn

[Riva]

Michael and I made Paul's 2 cup for the first time and it is terrific.
I made some corn muffins with grated apples to go with.

Question: I wonder what the benefit is of holding the broth until the end like that? Laura: you know people in high places....could you ask? I see that Letha decided not to hold it...but Michael is very precise and figures Paul has a scientific reason...

Riva

[LauraA]

Riva - sorry, I didn't see this question until now - I'm looking for recipes today. Paul said that when he made up the recipe, we added the broth later because he wasn't sure how much we needed. I just still do it that way - no reason! Other notes - My "two cups" of each veggie are actually closer to 2 and half cuts. I use a 2 cup pyrex glass measuring cup ( I think meant to measure liquids, and I fill it full) for each veggie. Also, I didn't like the large frozen carrot slices, so I now add a frozen mixed veggie instead of the carrots. This has carrots, peas, green beans and corn. I also now put in two packages of the mixed greens. I eat this soup almost every day!

[Riva]

Thanks Laura!
AFter several tries I can actually see an advantage to adding the broth later. If you add it first it will cook way down . If you add it later, the broth, with its flavor will not cook down so much.
xxoo
Riva