This is a great soup with a little kick! My kids even like it. If yours don’t – no worries! Just put it in the refrigerator for the next time you need a great meal!
5 T Olive Oil
1/2 cups chopped white onion
2 T minced garlic
2 cups packaged carrots washed and ready
2 cups diced potatoes
2 cups frozen green beans
2 quarts vegetable broth
2 cans chopped tomatoes (We love Muir Glen Fire Roasted)
1 can corn (or frozen)
1/2 tsp pepper
1 T Italian Seasoning (or a little more if you want)
Saute the garlic and onions until soft and translucent. Add the carrots, potatoes, and green beans, and continue to cook for approximately 5 minutes. Add the vegetable broth and increase the heat until it simmers. Once simmering, add the tomatoes, corn pepper and Italian seasoning. Reduce heat to low and and cook until the vegetables are fork tender.
Now, I realize this is going to be an obvious recipe for you veteran fasters. However, when I first began fasting, I had no idea what I could eat that would be simple. Make sure you pull the strawberries out of the freezer as soon as you wake up, so they can be thawing. This is great for breakfast!
1 bag frozen strawberries
1/2 cup almond milk
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)
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
- 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.
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