Soup And Salad Recipe

Soup and Salad Preparation

1. 1

   Prepare Soup Base

   In a large pot, heat 1 tbs olive oil over medium heat. Add 1 cup onion, 1 cup carrot, and 1 cup celery; sauté until onions are translucent, about 5-7 minutes. Stir in 2 tsp minced garlic and cook 1 minute.

2. 2

   Add 1.5 cups diced tomatoes, 4 cups vegetable broth, 1 tsp dried thyme, 0.5 tsp salt, and 0.25 tsp black pepper. Bring to a gentle simmer and cook for 20-25 minutes, allowing flavors to meld.

3. 3

   Garbanzo-Kidney Bean Salad Prep

   Rinse and drain garbanzo beans (1 cup) and kidney beans (1 cup). In a large bowl, combine beans with 0.5 cup cucumber, 0.25 cup red onion, 0.5 cup cherry tomatoes, and 2 tbs chopped parsley.

4. 4

   Whisk together 2 tbs olive oil and 2 tsp lemon juice; season with 0.5 tsp salt and 0.25 tsp black pepper. Toss beans and vegetables with dressing; refrigerate for at least 15 minutes to let flavors meld.

5. 5

   Crunchy Coleslaw Prep

   In a separate bowl, combine 3 cups shredded cabbage and 1 cup shredded carrot. Whisk together 0.5 cup mayonnaise, 1 tbs apple cider vinegar, 1 tsp sugar, 0.25 tsp salt, and 0.25 tsp pepper. Toss cabbage and carrot with dressing until evenly coated.

6. 6

   Tossed Green Salad: In a large bowl, combine 4 cups mixed greens, 0.5 cup cucumber, and 0.5 cup cherry tomatoes.

7. 7

   Whisk together 2 tbs olive oil and 1 tsp lemon juice; season with 0.25 tsp salt and 0.25 tsp pepper. Drizzle dressing over greens and toss just before serving.

8. 8

   To serve, ladle a bowl of the soup and offer one salad option to accompany it. This dish serves 4.