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Thursday, May 10, 2012

Chinese Recipe : Vegetable Rainbow Soup

Dear Women of the House….!!!

If you do not always require meat, seafood, or poultry to create soup; just look at the vegetables at your kitchen. Vegetables are always good for our health. Lots of vegetables can be a turn-off for kids. Actually, some of the tastiest and most popular soups are vegetable based.

Vegetable Rainbow Soup
On the other hand, they may eat a few veggies in soup. Vegetable Rainbow Soup is one that everyone leans to love. The idea is that it has vegetables from all the "color groups," so it has lots of antioxidants and other nutrients. If you have any fresh herbs around, feel free to throw them in.


- 1 medium onion (2 1/2 inches in diameter), chopped
- 2 large stalks celery, chopped
- 4 cloves garlic, pressed
- 1 medium red bell pepper
- 1 cup chopped carrot (you can use chopped pumpkin, if available)
- 1 heaping Tablespoon sweet paprika
- 3 teaspoons turmeric
- 1/2 teaspoon cinammon
- 1 bay leaf
- A little hot sauce
- 1 15 oz can tomatoes, chopped
- 1 large leaf of chard, about 1 and 1/2 cups - can use spinach or other dark leafy green - cut into thin strips
- 10 oz frozen green beans (or fresh)
- Salt and pepper
- 5 cups stock or broth (I like vegetable or chicken Better Than Boullion - but watch the saltiness)
- 1 Tablespoon olive oil


In a large soup pot, put oil, onion, and celery. Cook on low heat for 5 to 10 minutes to develop more sweetness in the onion.

Add garlic and turn up the heat to medium. Cook for a minute or so and add the peppers and carrots. Cook another minute or two and add the spices. Stir and cook until fragrant - another minute or so.

Add tomatoes and stock, and simmer for 15 minutes. Add frozen beans and chard and simmer for another 5 minutes or until the beans are cooked. Adjust seasonings.