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From:	Leah (host-209-214-67-63.atl.bellsouth.net)
Subject:	Fridge soup: Fast, fat-free and fantastic!
Date:	October 24, 2006 at 9:31 am PST

I use a pressure cooker for this, but you can make it easily in a regular pot. Instructions for both below.

I call it fridge soup, because I make it on fridge cleaning day, using up the odd leftover vegetables. Don't miss the last step because that's what makes it fantastic!

Put in pressure cooker (or regular pot)

4 medium or large red potatoes, washed unpeeled
1 can garbanzo beans
handful of baby carrots or chopped regular carrots
stalk celery chopped up
a tablespoon or so chopped up roasted red pepper (from jar)
3 cups veg broth
1/2 to 1 tsp. dried thyme
1/2 pinch red pepper flakes

Then add whatever's hanging out in the fridge. I've used one or more of the following:
a turnip
half a large yam
handful of fresh green beans
a parsnip, cut in half lengthwise and then sliced into 1/2 inch pieces
frozen peas
frozen spinach

If you're using a pressure cooker, bring it to high and let it cook at high for 4 minutes, then use a quick release method.

If you're cooking it on top of stove, bring to simmer and cook until root veggies are as tender as you like them.

Once it's cooked, scoop up a cup of the potatoes and garbanzos (and whatever veggies come along for the ride) and puree them in a blender. This is what makes this quick soup incredibly rich tasting. The pureed garbanzos add a creaminess that makes you wonder how it can possibly be fat free.

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