At the end of last week, as I took the girls to the bus we could all see our breath. Not realizing the omen before them, they delighted in the designs they made. But it made me think of soup. September has been a wonderful month (rain-less) but more sun than I ever remember in this part of Michigan--day after glorious day. My heirloom tomatoes which are the size of both my palms might actually make it to the red stage if I keep covering them at night as we slip into the low 40s.But for a couple more weeks there will be produce to use, and I know a soup recipe to deal with both the chill and the produce. This recipe is one of my favorites. It tastes fantastic, can be adjusted to fit your favorite veggies, and you feel healthy eating it.
Follow this link to Diabetic Living to get the original recipe. This soup can be endless varied. Before you make the soup, note that I use Tinkyada brown rice noodles and Kitchen Basics Chicken broth ( I like Imagine brand too but it's pricier) to make the soup gluten-free. I rarely have leeks so I add more green onions and to make this a meal, I add garbanzo beans, rinsed black beans, or lentils and serve with some kind of dinner roll or crackers. Then when the simmering is all done, sit before your bowl and breath in the health. Happy eating.
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