Crime Scene Soup

Although I am not a huge fan of soups, on occasion I will dive into a recipe that I run across either online or in a healthy lifestyle related magazine. This one came from a recent issue of Runner's World, but I modified it just a little bit. (Sorry, the link ISN'T to the original recipe, just their website.)

Why do I call it 'Crime Scene Soup?' Well, the original recipe doesn't call for beets, but I love beets, so I added beets. This changed the coloring to something that could be found at a crime scene. Perhaps we need to change genres of shows we're watching on The Netflix?

If you include the herbs, there are only NINE ingredients in this soup. Does that sound like too many? If anything, I might eliminate the onion. I can't really taste them anyway. Here's the list:

• 4.00 cloves, Garlic, raw
• 200 gram, Onion
• 200 gram, Sweet Potato
• 100 g, Carrots, raw
• 100 gram, Chopped Beets

• 1.50 cup, Beans, white, mature seeds, canned
• 2 tablespoon, Oil - Olive
• 4 cup, Organic Vegetable Soup Stock
• 0.50 tsp, Herbs De Provence

Heat the olive oil in a stock pot, then add garlic. After about a minute, add in the sweet potato, carrots, and beets. Stir around for a bit, then add in the onion and herbs. Pick whichever herbs you prefer, really. 

Once the heartier veggies start to sweat a bit, add in the beans (RINSED!) and stock. To reduce sodium in the recipe, use either low sodium stock or just plain old water.

Bring to a boil, cover, reduce heat, and simmer for 20 minutes, stirring occasionally.

Once cool, refrigerate and enjoy for lunches, etc. 

I plan to use this soup for lunches during some weeks, and as such I used 5 servings as the amount when I put this into my recipes on MyFitnessPal.