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Chunky Tomato Soup

Chunky Tomato Soup

This recipe was inspired by the Potassium Balance Broth in the Hungry For Change cookbook.  I wanted more of a tomato soup, so this is my variation.  It’s a great, simple soup that is easy to digest and is super good for you.  I always seem to want more of this one!


  • 4 cups sping water
  • 4 medium zucchini, chopped
  • 15 ounces green string beans, roughly chopped
  • 1 small bunch parsley, roughly chopped
  • 3 tomatoes, finely chopped (see note)
  • 2 cloves garlic
  • 2 stalks celery, finely chopped
  • 1 tsp. sea salt
  • 26 ounces crushed tomatoes (see note)
  • Fresh herbs – Oregano, basil, or your favorite combination


1. Put all ingredients, except crushed tomatoes, in a pot. Bring to a gentle boil, lower heat and then simmer very gently for 30 minutes, with lid on.

2. Strain and use as a broth. Alternatively, leave vegetables in, or even blend to create a thicker soup.


The original recipe calls for the 3 tomatoes, but I found I wanted more tomato flavor (especially when tomatoes are out of season and not so yummy), so I added about 26 oz. crushed tomatoes (I use Pomi brand). I used one of those “boat motor” immersion blenders and blended it (didn’t strain it – I wanted all the fiber from all the good veggies!) until it was a little bit smooth, a little bit chunky.

Then I added some fresh herbs  and I ate several bowls of it! I thought it was good – really light and tasty and my body seemed to really love it as well!


Put It In A Pumpkin!

At a recent Healthy Priorities get-together, we all brought food that we could serve in a pumpkin.  I know – how cute is that idea?!  I can say that because it wasn’t my idea at all, but thought it would be fun.  Sure enough, everything is way more fun to eat when it’s served in a surprising way, and pumpkins fit the bill.  The nice thing is that now we can find all kinds of different orange pumpkins, white pumpkins, squashes of all kinds….. be creative.

For cold food, just cut open at the top and scoop out the seeds and pumpkin goo (not sure if it has an official name) and you’re ready to use as a serving bowl.  You can use one of those mini pumpkins scooped out for all kinds of dip, and I liked what H.P. member Linda did.  She put her dip in a regular bowl, but filled a white pumpkin with all kinds of veggies for dipping and they looked so beautiful with all the different colors.

If you are serving something hot, you might want to cook your pumpkin first.  Cut open at the top, scoop out the seeds and pumpkin goo, rub insides with a bit of olive oil, salt and pepper, and place on a sheet pan or in baking pan.  Bake for about 45 minutes or until done, in oven at 350 degrees.  Let it sit for a bit, then pour in your soup, chili, etc.  With the pumpkin cooked, when you scoop out some chili, you can get a bit of the cooked pumpkin with it and its really good!