Tomato Basil Soup

This recipe came from Kristen Feola’s “The Ultimate Guide to the Daniel Fast”.  EXCELLENT!!

Tomato Basil Soup

1/2 tablespoon extra-virgin olive oil
1/2 cup chopped onions 
3 (14.5-ounce) cans diced tomatoes
1/2 cup water
1 clove garlic, minced
1 ½ teaspoon dried basil
1 teaspoon salt
1/8 teaspoon pepper
Toasted pumpkin seeds, optional
Toasted sunflower seeds, optional

Heat olive oil over medium heat in a large skillet. Add onions, and cook until soft and translucent. Add tomatoes, water, garlic, basil, salt, and pepper. Cook 20 minutes. Place mixture in a food processor or blender, and purée until desired consistency is reached. Return to skillet, and cook 5-10 more minutes. Sprinkle pumpkin and/or sunflower seeds on top, if desired.

Yield: 4 servings (serving size: 1 1/4 cups)

Garden Vegetable Soup



This recipe is awesome!  It’s a night I don’t have to make manwich for the kids.

You can use frozen or fresh vegetables.


  • 4 tablespoons olive oil
  • 2 tablespoons finely minced garlic
  • Salt
  • 2 cups carrots, peeled and chopped into rounds (approximately 2 medium)
  • 2 cups peeled and diced potatoes
  • 2 cups fresh green beans, broken or cut into 3/4-inch pieces
  • 2 quarts vegetable broth
  • 4 cups peeled, seeded, and chopped tomatoes
  • 2 ears corn, kernels removed
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup packed, chopped fresh parsley leaves
  • 1 – 2 teaspoons freshly squeezed lemon juice

  • 1. Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot,
  • add the garlic, and a pinch of salt and sweat until they begin to soften,
  • approximately 7 to 8 minutes.
  • 2. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more
  • minutes, stirring occasionally.
  • 3. Add the stock, increase the heat to high, and bring to a simmer.
  • 4. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low,
  • cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes.
  • 5. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher
  • salt. Serve immediately.

Avocado Salad – DELICIOUS for the Daniel Fast





1/2 cup corn.  I usually throw some frozen corn in the pan and boil it while I’m making the rest of the salad.

2 avocados diced

2 cups tomatoes

1/2 of a small red onion

1 cup diced cucumber

Combine these ingredients and add salad dressing.


Put the following in a food processor:

6 T olive oil

2 T Balsalmic vinegar

1 t garlic powder

2 T fresh cilantro

1/2 t salt

pinch of pepper



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