1 large white onion, diced
3 tablespoons olive oil (preferably extra virgin)
3 large carrots, peeled and sliced
3 stalks celery, sliced
2 large russet potatoes, scrubbed and diced
3 cups broccoli florets
2 cups diced zucchini or yellow squash (or a mix of both)
2 large tomatoes, diced (or 1-14 oz. can diced tomatoes)
1-14 oz. can Great Northern or cannellini beans, rinsed
3/4 cup fresh or frozen peas
10 cups vegetable broth
3 tablespoons basil pesto (there's a great recipe for
basil pesto in the Great Taste No Pain recipe book)
1 1/2 teaspoons Spike (or other seasoning blend of your
Salt and pepper to taste
Heat olive oil in a large soup pot over medium heat. Add
onions and sauté 5 minutes.
Add carrots and celery; sauté 2-3 minutes. Stir in
potatoes and continue cooking for another 3 minutes. (Be
sure to stir frequently so the potatoes don't stick to the
bottom of the pan.)
Add vegetable broth, tomatoes and fresh peas (if using),
bring to a boil and simmer covered for 15 minutes.
Stir in broccoli, squash, frozen peas (if using), beans
and Spike; simmer for another 8-10 minutes or until all
vegetables are tender.
Remove from heat. Stir in pesto; taste and add salt and
pepper if needed (or more pesto if you'd like).
Words however they may be put together can not properly
convey my gratitude to you. What you did in my body with
your GTNP plan was a miracle, to put it subtly.
I started experiencing pains and discomfort in my
internals a little over 2 years ago and after a long period
of guesses, I was diagnosed with gastric ulcer. I was
placed on antacids, Zantac, Emiprazole and other antibiotics.
I've been on these drugs for almost 2 years, but relief