Here is a great soup recipe that I think would warm any cold afternoon.
1 14 oz can organic chicken or veggie broth
1 11.5 oz can vegetable-tomato juice cocktail (store brand is great)
1 small red potato, diced
1 small red yam, diced
2 carrots, sliced
2 stalks celery, diced
1 can of petite diced tomatoes, small can
1/2 cup green beans, snapped fresh
1/4 cup frozen corn
1 small zucchini, diced
1/2 tsp. onion pieces or bits or granules
1 cup organic green tea
1 can red beans
1/2 cup rice egg noodles or macaroni noodles
1/2 tsp. basil
1/2 tsp. oregano
1/2 tsp marjoram
salt and pepper to taste
Make sure when you are cutting all the veggies to make them the same size as it helps with everything being cooked just right. Add all the ingredients in a stock pot. Bring to a boil and turn down and let simmer for around 27-32 minutes or when the veggies are tender to a fork.
Tip: Red potatoes stay together when put into soups and stews. they don't fall apart like the white ones do.
*Add some garlic bread made with rye bread, mix butter, garlic and Parmesan cheese sprinkled on top and broil to brown. (keep an eye on it)
Enjoy, have a marvelous lunch with a spot of wine. Or dinner!