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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.

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INGREDIENTS
4 carrots, diced 4-6 stalks celery, diced 1 big handful diced shallots « cup of sliced peppers (red, yellow) 2 tablespoons olive oil 4 potatoes, large dice 4 sprigs thyme 4 sprigs oregano 1 teaspoon of Better than Bouillonÿvegetable base « cup of carrot juice 12 cups vegetable broth (We recommend Imagine Vegetable Broth) Large handful of lentils and/or brown rice 2- 3 dollops of white, rose wine or bourbon (optional) 1 tangerine or small orange (1/2 zest, and all juice) Handful chopped flat leaf parsley (optional)

 

DIRECTIONS
Saute carrots, celery, shallots, and peppers in 2 tablespoons of olive oil for about 3 minutes. Add broth and all other ingredients except for citrus and parsley. Turn up heat to boil and turn down to low-med to simmer. Simmer for 45-50 minutes. Finish by squeezing in citrus juice and zest and parsley (if using). Note:ÿCustomize this soup as you like! You can replace the lentils and/or brown rice with tofu or cooked grains or pasta towards the end of cooking time. Peas or edamame are also good additions.
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