Garlic Vegetable Soup


Garlic Vegetable Soup

Even eaten on its own, garlic is a mega-immune-system booster, but in a soup it takes on comforting qualities that go beyond the benefits of food.



1 smallyellow or purple onion, chopped
1 celery stalk, minced
2 carrots, minced
1 jalepeno pepper, minced with seeds removed
8 clovegarlic, minced or crushed and chopped (or as little as 3 cloves, to taste)
2 tbspolive oil
1⁄2 tspsea salt
1⁄2 tspground black pepper
2 carrots, chopped or sliced
5 radishes, chopped or sliced
2 fresh tomatoes, chopped
1 red, yellow or purple pepper, chopped
1 cupcorn kernels (fresh from cob, or frozen)
2 quartvegetable, chicken or turkey broth (or use as little as 1 quart, to taste)
1 tbspfresh lemon juice
5 tbspfresh, chopped parsley or cilantro to taste

cannellini, kidney or other thin-skinned bean (optional)


Cook onion, celery, minced carrot and jalapeno in olive oil over medium heat until color turns clear. Add the garlic cloves and cook for 1 to 3 minutes; do not brown or scorch. Add the other vegetables (and beans, if using) and toss in oil to mix. Add the broth, turn heat down to simmer and cover.

Cook for 15 to 30 minutes or until warmed through. Before serving, add fresh lemon juice and green herbs and cook for 5 minutes longer. Adjust seasoning to taste and serve.