Hearty Soup For Two
Here’s a fun way to say I-Love-You without gift-wrapping diabetes.
Servings Prep Time
2-4portions 30Minutes
Cook Time
1.5Hours
Servings Prep Time
2-4portions 30Minutes
Cook Time
1.5Hours
Ingredients
Vegetables
Seasonings
Instructions
  1. If using beets: Wash, peel and slice 1/4 inch thick. Cut out heart shapes. Boil until tender about 40 minutes. Drain and set aside. If not using beets, proceed to the second step.
  2. If using heart-shaped pasta: Prepare pasta according to the instructions, drain and set aside. I recommend adding a bit of oil to the pasta to keep it from sticking together. Also, prepare the pasta with a bit of salt in the water to give it flavor. If not using heart-shaped pasta, proceed to the third step.
  3. Wash all fresh vegetables.
  4. Peel carrot. If you plan to cut carrots into heart shapes, follow the link in my post to see the easy instructions. Set aside.
  5. Slice potatoes. Slices should be no less than 1/2 – 3/4 inch thick and cut out 6 hearts. Dice up the remaining bits. Set aside.
  6. Celery. Cut 6 hearts from the wide bottom end of celery stalks. Place the stalks facing curve down (like an arch) and press the cookie-cutters downwards. This is the best way to do it without breaking the hearts. If needed, use a paring knife to sever the celery strings. Dice up an additional celery stalk for the soup. Set aside bits and hearts.
  7. Bell Pepper. Slice down the grooves between the red bell pepper’s lobes. Cut around and remove the core. Rinse with cold water to remove any seeds. Remove any white inner-ribbing and slice off a bit of the curvy outer edge of each lobe. Cut two hearts from each lobe and dice up the remaining bits. Set aside.
  8. Peas and Green Beans. Cut the ends off and chop in half. Set Aside.
  9. Slice the button mushrooms. Set aside.
  10. Dice two cups of fresh tomatoes or open a 14.5 ounce can of diced tomatoes. Set aside.
  11. Start the soup by boiling 4 cups of vegetable broth and adding the seasonings. Add the potatoes and carrots and boil for about 10-15 minutes. Add red bell pepper, celery, green beans and baby peas. Boil the vegetables for additional 5-8 minutes or as needed. Check the potatoes and carrots for tenderness. Avoid overcooking. We don’t want broken hearts!
  12. At the last minute, add mushrooms and fresh tomatoes. Toss in the cooked beets and pasta if desired. Let simmer on low heat for another minute and then remove from heat.
  13. Serve with toast or crackers. Makes enough for two people with a bit of leftovers for one more meal.