AFC GREENS AND BEANS CABBAGE WEIGHT REDUCTION SOUP ( WRS)
Some of us would prefer some options for the Weight Reduction Soup (WRS). When we tire of one soup, there’s another style, just as tasty and effective in weight control, to peak the interest of our palate! This WRS does that!
Makes 38 cups
20 c. water
1/4 c. salt
3 ears fresh corn – cut off both ends, shuck, remove all silk, then stand cobs on largest end, then using sharp wide-bladed knife cut down into the cob from top to bottom to remove all kernels
2 c. sliced celery with some leaves – cut each stalk in half from end to end, then crosswise into 1/2 inch thick segments
4 lbs. green cabbage – remove outer limp leaves, cut in half from top to bottom, remove core from each half, then cut into approx. 1 inch squares
10 oz. fresh rainbow chard – cut off lg. stems and discard, wash greens well, then cut into approx. 2 x 1 inch rectangles
9 oz. fresh collard greens – wash well, remove long vein up the center of each leaf, then cut into approx. 2 x 1 inch rectangles
1 jumbo yellow onion, peeled and diced into 1/2 inch squares
2 whole bulbs garlic cloves, peeled
2 c. rolled oats
15 oz. can pinto beans
15 oz. can cannellini beans
15.5 oz. small white beans
dried orange rind sticks from 1 lg. orange (or fresh)
1/4 c. vegan yeast (nutritional yeast)
1/3 c. light brown sugar
3 T. garlic powder
2 T. ground coriander
2 T. dried rubbed sage (much less if using ground)
1 T. turmeric
1 T. mild Madras curry powder
1 T. mild Hungarian paprika
2 t. dried oregano
1 t. ground allspice
1 t. malic acid (flavor enhancer made from apples)
1/4 t. red cayenne pepper
lots of fresh grind black pepper
Bring pot of water and salt to boil.
Place veggies, garlic cloves and rolled oats in boiling water. Stir to disperse throughout water. Cover with lid, reduce heat to low and cook 30 minutes.
Add remaining ingredients, stir well, bring to boil again. Cover tightly, reduce heat to low and cook 30-45 minutes longer.
Adjust for salt and pepper and serve, or cool to room temperature, pack in covered containers and refrigerate.
Notes: I used butter-sugar corn (white and yellow kernels). This was the first time I removed the kernels before boiling/steaming the ears and it worked out great; it was certainly less messy. I liked it, but one person didn’t like the crunch in the soup (any soup), so if you don’t either, then sub in 2 c. frozen corn or 1 can whole kernels.
Regarding heat: You can pepper a soup, stir and think it’s not peppery enough and add more, that could end in too hot a dish. Pepper takes time to dissolve, plus as a dish sets, the heat increases. so, adjust to your own tastes.
Orange rind sticks: Don’t throw away that orange peel next time you eat an orange, especially if it has a thick skin. Using sharp flat broad side of knife remove all white part. Stack orange skins, cut into tiny matchstick size pieces. Use fresh or lay out to dry over night or longer, then place in dry jar with tight lid till ready to use in a recipe.
Malic acid adds a citrus-like component that acts as a flavor enhancer, and is used in many prepared foods. Buy online. It’s cheap and works great.
So why the oatmeal? We use it as a thickener. Put it in the pot in the beginning to make sure it dissolves and does its thickening work by end of cooking time. The texture should be silky smooth. It works like a charm every time.
As with the other cabbage soup(s), if your pot isn’t large enough, cut the recipe in half.
With this soup, I prepared all the veggies the day before and stored them in sealed plastic storage bags refrigerated. They kept overnight well. I probably could have kept them one more day, but because we’re dealing with cabbage that molds up easily, I wouldn’t go more than two days without using them, once they’re cut.