Tomato Vegetable Soup

Why people make this soup

Tomatoes come in every color — red, orange, yellow, green, even near-black — and all of them are appealing. The lycopene in tomatoes is associated with supporting healthy cholesterol balance, and it is better absorbed once the tomatoes are cooked. As a strong antioxidant it is traditionally valued for cardiovascular wellness. Heart trouble used to be a 50–60s concern, but modern lifestyles have shifted it younger — so alongside avoiding overwork, it’s worth eating well. This bright, tasty tomato vegetable soup is a delicious everyday choice.

Method

1. Wash, peel and cube the tomatoes, potatoes and carrot.
2. Husk and chunk the corn; wash and cut the cabbage; soak and rinse the red kidney beans.
3. Put everything in a pot with 2.4 L of water.
4. Simmer about 1.5 hours, reducing to 1.2 L. Eat the soup with the vegetables.

Nourilo’s Tips

This soup is clear, sweet and tasty, suitable for young and old. Add some shiitake or black wood-ear and it becomes a “rainbow vegetable soup” traditionally enjoyed to nourish the five organ-systems.