Sunday, December 11, 2011

GLUTEN FREE VEGAN SOUP: BABY TURNIPS AND ESCAROLE

In soup pot, heat 2 T olive oil on low flame. Add 2 diced onions, 1 cup sliced red bell peppers, 1 tsp salt, 2T dried oregano 2 tsp garlic powder. Cover and cook on low until onions are soft.

Add

one 28 oz can crushed tomatoes
one 28 oz can whole tomatoes, cut into quarters
6 cups vegetable stock
1 cup shelled edamame
1 cup cooked chickpeas
2 cups cooked cannellini beans
1 cup roasted frozen corn
4 cups shredded escarole
2 cups cleaned and quartered baby turnips
Cover and cook on low until turnips are fork-tender.

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