Fat-Free Greens Soup

C. Davis (6 servings)

  • non-stick spray

  • 2 red potatoes (about 1 lb total) cut into small cubes

  • 8 cups vegetable or chicken broth (canned low sodium or make your own)

  • 1 15 oz can of garbanzo beans (chickpeas) drained and rinsed well

  • 6 scallions, white and light green parts (chopped small)

  • 2 garlic cloves, crushed or finely minced

  • ½ cup spinach, chopped (fresh or frozen work equally well)

  • 2 Tbs soy sauce

  • ½ jalapeño pepper (seeds included) or ½ tsp crushed red pepper 1 tsp cumin

  • 1 tsp dried basil

  • 8 oz. mesclun salad mix (also known as spring mix)

  • juice of one lemon

In a large pot over medium-high heat, sauté, while stirring continually, the scallions, potatoes, and garlic until the potatoes are just beginning to soften (about 8 minutes or so). Add the broth, garbanzos, soy sauce, jalapeño, cumin, basil and lemon juice. Cover, bring to a boil, and then reduce heat and simmer until the potatoes are tender (about 5 minutes more). Add the mesclun mix and taste for salt (add sparingly, if needed). Ladle into bowls and serve steaming hot.

Note: here is a fantastic addition Lightly beat 4 egg whites with 1 Tbs of water. When soup is simmering, stir soup continually while slowly drizzling in the egg white. The egg white will cook in threads, adding protein, substance, and texture.


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