OK, you ate a week’s worth of junk Sunday, whether you watched the game or not. And Monday, the traditionally calorie-rich Valentines Day looms.
How is it that this holiday of love and friendship became a day of rich sauces and giant hunks of meat? Well, it could be because it is in the middle of winter hibernation. Or because only the minor holiday of St. Patrick’s Day stands between us and two months of festivity free days until ham and chocolate time at Easter.
But while you are planning your Valentine’s treats, you still have to eat. In keeping with this year’s trend, how about a soup that will fill you with vegetables and other good things that could not rear their heads during the Super Bowl?
Think of this as Souper Bowl post game dining.
Of course, the secret to great soup is that it will satisfy picky eaters and meat and potato guys without creating hardships on the cook.
So clean the last crust of that cheese dip out of the slow cooker and get your soup on.
This recipe uses liquid amino acids – a briny sauce similar to soy sauce – but with earthier flavor. You can find a bottle of liquid aminos in any health food store. It makes a great addition to vinaigrettes, sauces and stir fries – anything you can use soy sauce for. But you can subsititute half soy sauce and half Worcestershire sauce instead.
Don’t be put off by the number of ingredients. For easier prep, go ahead and buy pre-packaged chopped onions and potatoes.
Kitchen Sink Soup
1 14-ounce can low sodium vegetable or chicken broth
1 1/2 cups sliced carrots
1 1/2 cups chopped onions
1 1/2 cups frozen corn
3 cups diced red potatoes
4 garlic cloves, peeled and chopped
1 14-ounce can diced tomatoes, with juice
2 Tbsp. liquid aminos (or 1 Tbsp. soy sauce and 1 Tbsp. Worcestershire sauce)
1 tsp. dried marjoram
1 tsp. dried oregano
salt and pepper to taste
12 ounces mushrooms, sliced
2 Tbsp. butter
1 /12 cups chopped green onions
1 1/2 cups diced green or red bell peppers
Shredded cheese of your choice
Combine all soup ingredients in a slow cooker. Cook on low for 6 to 8 hours.
Just before serving, saute the mushrooms until tender in the butter.
Top soup with mushrooms, green onions, peppers and cheese.