In the Blue Zones area of Loma Linda, Seventh-Day Adventists gather for community meals after church or host family dinners on the Sabbath. By surrounding themselves with like-minded friends and family, they support each other’s healthy behaviors and create strong relationships. This potato and vegetable soup recipe can feed a crowd, so gather your friends and share a cozy evening together.
4 carrots, diced
4 to 6 stalks celery, diced
Big handful of diced shallots
1⁄2 cup sliced peppers (red or yellow bell peppers work nicely)
2 tablespoons olive oil 4 potatoes, large diced
4 sprigs thyme
4 sprigs oregano
1 teaspoon Better Than Bouillon vegetable base
1⁄2 cup carrot juice
12 cups vegetable broth
Large handful of uncooked lentils and/or brown rice
2 to 3 splashes of white or rosé wine, or bourbon (optional)
1⁄2 the zest and all the juice of 1 tangerine or small orange
Handful of chopped flat leaf parsley (optional)
In a large soup pot, sauté the carrots, celery, shallots, and peppers in olive oil over medium-high heat for about 3 minutes.
Add all the remaining ingredients except the citrus and parsley to the pot.
Raise the heat to bring to a boil, then simmer over medium-low heat for 45 to 50 minutes.
Finish by adding the citrus zest and juice, stirring to combine.
Add the parsley, if using.
*TIP: Customize this soup as you like! You can replace the lentils and/or brown rice with tofu, cooked grains, or pasta toward the end of the cooking time. Peas or edamame are also good additions.
