a different kind of coffee break with Gerry and Ray Coffey

Disease-Free Living Through Fitness and Nutrition

Recipes for those who wish to avoid salt/sugar/oils/flesh foods
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Hearty Vegetable Soup

Serves 4

2 medium potatoes, diced

2 to 3 carrots, thinly sliced

1 medium stalk broccoli, chopped

1 very large onion, chopped small

2 cups chopped mushrooms or eggplant

6 cups water or vegetable stock

4 to 6 large tomatoes, or 1 large can, chopped

3 to 4 celery stalks, chopped

1 bell pepper, chopped

1 to 2 tablespoons low sodium soy sauce (optional)

2 teaspoons dried parsley, or 1/4 cup fresh, chopped

1/2 teaspoon basil

1/2 teaspoon oregano

cayenne pepper, to taste

1 to 2 teaspoons sugar or date syrup* (optional)

Steam the potatoes, carrots, and broccoli for about 7 minutes.

In a large pot, sauté the onions and mushrooms or eggplant in small amount of water until slightly transparent. Use an extra tablespoon of water if eggplant is used.) Add the water or vegetable stock, remaining vegetables, and optional soy sauce. Cook 30 minutes longer on medium-low heat, until the vegetables are tender but not soggy and the flavors have developed. Add the parsley, basil, oregano, cayenne pepper, and sweetener, if desired.

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