Carrot Juice Soup With Tomatoes And Vegetables

Directions

1. Heat 3 c. water in a saucepan to a boil. Add in the cut green beans and cook for 4 min. Add in the potato sliced and cook for 4 min. With a slotted spoon, remove the beans and potatoes from the water to ice water to stop the cooking. Reserve the water.
2. In a soup pan, heat the extra virgin olive oil and saute/fry the onion over medium-high heat till soft; season with garlic salt and pepper. Add in the mushrooms and saute/fry briefly; season with the herbs.
3. Add in the carrot juice, tomatoes, dissolved bouillon, liquid removed potatoes and beans, and yeast (if using). Bring almost to a boil. Cover (vented) and reduce heat to a simmer. Cook for about 15 min or possibly till flavors have blended. Adjust seasonings and add in honey to balance the apple juice. Serve warm with a roll or possibly two.
4. Description: "Green beans, potatoes, onions, mushrooms, and tomatoes"
5. Yield: "5 c."
6. NOTES : We've been experimenting. using vegetable juices instead of broths. Very potent cocktail - in taste and vitamins. This soup is a familiar one but we turned the tables: instead of tomato base, this is carrot base. I thought this soup needed a bit of sweetening, so I added the honey to my portion. Bob liked it as is. This is a fast soup - it would probably mellow nicely if we let it steep a little longer.
7. Instead of tomato soup with carrots and vegetables, this is a carrot soup with vegetables. It's a tonic: high in potassium and vitamins C and A. (We add in the Brewer's yeast as a protein supplement; it adds a peanutty taste.)