VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health . . . for Good

by Mark Bittman

EASIEST VEGETABLE SOUP MAKES: 4 SERVINGS TIME: 45 TO 60 MINUTES Make this with just about any vegetable you want—really. I like a combination of longer-cooking firm vegetables and quicker-cooking soft ones, but suit yourself. For that matter, you don’t even need to use a combination of vegetables; if you like, just pick one or two (you’re aiming for about 6 cups of vegetables overall), bearing in mind that beans, corn, or peas will add texture and body, making the soup more satisfying. 3 tablespoons olive oil 1 large onion, chopped 1 tablespoon minced garlic ¼ cup tomato paste 1 teaspoon salt, plus more to taste Black pepper to taste 6 cups vegetable stock or water 3 cups chopped firm vegetables (like carrots, winter squash, cauliflower, broccoli, or root vegetables) 3 cups chopped soft vegetables (like zucchini, bell peppers, green beans, or any greens) 3 cups cooked or canned beans, or fresh or frozen corn kernels or peas ½ cup chopped fresh basil, for garnish 1 Put the oil in a large pot or Dutch oven over medium-high heat. When it’s hot, add the onion and garlic. Cook, stirring occasionally, until they begin to soften, 3 to 5 minutes. Stir in the tomato paste and cook until it dries out a bit, a minute or two. Sprinkle with salt and pepper. 2 Add the stock or water and scrape up any bits on the bottom of the pan. Add the firm vegetables. Bring to a boil, then adjust the heat so the mixture bubbles gently. Cook, stirring once in a while, until the vegetables are quite s...