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Wednesday, December 11, 2013


Man, this is going to be a favorite--great flavor!! This is grain free unless you want to add pasta to it. It is ok on the SCD diet too if you leave out the smoked paprika .(on the SCD you have to be careful which tomato paste you use and which tomatoes etc) For Vegan leave out the cheese.


2-3 cups of kidney beans (I cooked my own the day before)
2 cups of the juice from the cooked kidney beans (If you don't have this use water, veg broth, whatever)
4 cups water
3-4 large carrots, chopped
1 large onion, chopped
4 celery (large) chopped
 1 cup string beans (I used the whole frozen ones and broke them up)
3-4 large garlic cloves sliced up
cabbage--I just threw a few slices in--maybe 1/2 cup
cauliflower--perhaps 1/3 to 1/2 cup-
1/2 teas thyme
1/2 tsp basil (dried- or I used a couple of fresh ones chopped and I also used some more when serving
1/2 teas oregano
1/2 to 1 teas salt
2 cups of fire roasted tomatoes
3 tab tomato paste
pinch of red pepper flakes
1 tab lemon juice
Smoked paprika (different from plain--adds nice flavor)--I just sprinkle it in (SCD omit)
parmesan for topping if desired along with some sliced fresh basil
oil--for sautéing --optional--you can always use water

Sautee for 5-6 minutes to soften--the carrots, onion , celery, and garlic. Then add the rest of the ingredients except for the kidney beans and topping items. Simmer about 45 minutes until the veggies are how you like them. Add the kidney beans and stir so they heat through.

Serve in bowls and top with fresh basil and parmesan if desired. You can add pasta that has been already cooked if you desire. I did this for the men in the family.

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