Jeff’s Longevity Soup
By Jeff Novick
All you need is a large pot, a spoon, scissors and a can opener to make this soup. Now what could be easier than that!
Serves: 4
Prep Time: 5 min
Cook Time: 15 min
Ingredients
2-28 Ounce Cans
Chopped tomatoes
2-28 Ounce Cans
Water
2-14 Ounce Cans
Beans (see hints below)
2 Pounds
Frozen vegetables (see hints below)
3-4 Cups
Cooked potatoes, grains, or pasta (see hints below)
Your favorite seasoning (I use fresh ginger and garlic)
Directions
1
Place the tomatoes in a large pot. Add in 2-28 ounce cans of water. Then add in all other ingredients. Bring to a boil and then simmer for 10 minutes. Enjoy
Hints: Use any kind of beans that you like in this soup, either both the same kind or one can of each of 2 different kinds. Look for Eden Organic, No-Salt Added Beans. Also, look for Pomi tomatoes in shelf-stable boxes. Frozen vegetables usually come in 1 pound bags. Look for California Blend (cauliflower, broccoli and carrots) or Italian Blend (zucchini, green beans, broccoli and red pepper). This is a good use for leftover cooked starches, such as potatoes, rice or pasta.
Print Recipe
Print With Images
Print Without Images
Curious about whether a change in diet could improve your health? Learn why the nutrition behind our recipes is so important with our Starch Solution Certification Course.
Join the Conversation!
Whether you’ve tried the recipe, have a question or want to share your own healthy twist - your voice matters.