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SOUPS & STEWS

SOUPS & STEWS


Red Pepper Soup

6 cups bouillon

1 onion, chopped

4 cloves garlic, minced

2 stalks celery, chopped

4 red bell peppers, cut in chunks

1 pound red potatoes, cut in chunks

1 tablespoon chili powder

pinch cayenne or Tabasco sauce, to taste

Combine all ingredients in a large pot. Bring to a boil, reduce the heat and simmer 30-40 minutes, or until the vegetables are very soft. Blend with a hand blender until smooth. Adjust the seasonings and serve.

6-8 servings

Spicy Chickpea Soup

6 cups bouillon

1 onion, chopped

4 cloves garlic, minced

1 carrot, chopped

2 stalks celery, chopped

2 red potatoes, cut in 1/2” cubes

1 teaspoon oregano

1-3 jalapeno peppers, seeded and minced, to taste

1 cup canned tomatoes, undrained, broken up

1 16-ounce can chickpeas, undrained

1 cup cooked kamut or other whole grain of your choice

1/4 cup chopped Italian parsley or cilantro

Freshly ground black pepper to taste

Combine all ingredients except the chickpeas, kamut and parsley in a large pot. Bring to a boil, reduce the heat and simmer, uncovered, 30-40 minutes or until the potatoes and carrot are tender.Whirl a hand blender in the soup for a few seconds to thicken it slightly, but leave lots of chunks. Stir in the chickpeas, kamut and parsley and cook about 10 minutes.

6-8 servings

July 31st, 2013
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About the Author: Gabe Mirkin, MD

Sports medicine doctor, fitness guru and long-time radio host Gabe Mirkin, M.D., brings you news and tips for your healthful lifestyle. A practicing physician for more than 50 years and a radio talk show host for 25 years, Dr. Mirkin is a graduate of Harvard University and Baylor University College of Medicine. He is board-certified in four specialties: Sports Medicine, Allergy and Immunology, Pediatrics and Pediatric Immunology. The Dr. Mirkin Show, his call-in show on fitness and health, was syndicated in more than 120 cities. Read More
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