Does it matter how you get in veggies?

Avatar for agentdscully
iVillage Member
Registered: 04-02-2003
Does it matter how you get in veggies?
4
Wed, 12-07-2005 - 12:52pm
I'm guessing no, but just wanted to run this by the CLs. I'm still having trouble with my veggie consumption, but recently discovered a yummy veggie soup recipe that I can eat by the bowlful. I'm thinking of eating 3 cups worth (of veggies) at lunch, then 1 cup in the morning, and 1/2 cup veggies with dinner. I'm just checking that the distribution of veggies throughout the day isn't important. Thanks!

iVillage Member
Registered: 12-19-2002
Wed, 12-07-2005 - 1:28pm

Hi Laura,


I think your plan is great!

iVillage Member
Registered: 11-01-2005
Fri, 12-09-2005 - 8:38pm
I am interested in that veggie soup that you said is so yummy, if you have the time to send it to me. Thanks Amy

   

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Avatar for agentdscully
iVillage Member
Registered: 04-02-2003
Wed, 12-21-2005 - 12:28pm

Sorry it took me so long to get back to you. I've been varying the recipe without making notes, but last time I wrote down exactly what I put in and it was really yummy:


3 chicken boullion cubes/3 cups water (or 3 cups broth)


1/2 cup additional water


1/2 cup wine (I actually used half wine/half beer last time since I ran out of wine, lol)


3 small onions (or 2 medium)


2 cloves garlic


1 cup carrots (frozen)


1 cup green beans (frozen)


1 cup spinach (frozen)


1 cup lima beans (frozen)


5 cups cubed zucchini (fresh)


3 cups chopped collard greens (fresh)


1 lb sliced mushrooms


2 tsp salt


1 Tbsp garlic power


1 Tbsp garlic pepper


1 lb 13 oz can of chickpeas


I sauteed the onions, garlic and mushrooms for about 10 minutes. I added the water/wine and seasonings, brought to a boil. Then I added all the veggies, brought to a boil again (b/c of all the frozen veggies), and let it simmer for 45-60 minutes. I didn't eat it till the next day, which I think helps with the flavour. Made 5 3-cup servings. If you want to halve it, I would use 1 1/2 cups water, 2 boullion cubes, 1/2 cup wine, and 8 cups of veggies.


Next time I might try using frozen zucchini too, if I can find it. Can you tell I'm all about frozen veggies? It's cheaper, in the winter, and oh, so much easier!



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iVillage Member
Registered: 11-01-2005
Wed, 12-21-2005 - 2:49pm
No problem I understand this time of year is crazy. I appreciate it, I am going to make it on friday when everyone is shopping lol. Sounds soo yummy.I am a fan of frozen

   

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