We’ve talked many times about the benefits of plant foods in reducing risk for cancer and promoting health and immune function. For more information on the benefits of a plant based diet, check out my post on phytochemicals, termed “cancer phyters”!
I’ve also talked before about the importance of eating breakfast. Remember that breakfast does not have to be “breakfast food”. It can be any food that you want! Personally, I love having soup for breakfast. I like it any time of day, but I especially love it at breakfast!
Soup is great because it is an easy way to fit in some more cancer fighting vegetables. It also freezes well and can be cooked in a slow cooker. I often cook it overnight so it’s ready in the morning.
Here is one of the soup recipes that I use. It’s simple and very tasty! You can change up the vegetables depending on what you have in your house. To add some protein, you might want to add canned beans to it.
Garden Vegetable Soup
- ⅔ cup sliced carrot
- ½ cup diced onion
- 2 garlic cloves, minced
- 3 cups fat free broth (beef, chicken, or vegetable - beef is my favorite for soup!)
- 1½ cups diced green cabbage
- ½ cup green beans (can use frozen if you want)
- 1 Tablespoon tomato paste
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ½ cup diced zucchini
- In a large saucepan sprayed with nonstick cooking spray or oil, saute the carrot, onion and garlic over low heat until softened, about 5 minutes.
- Add broth, cabbage, beans, tomato paste, basil, oregano and salt; bring to a boil.
- Lower heat and simmer, covered, about 15 minutes or until beans are tender.
- Stir in zucchini and heat 3-4 minutes.
- Serve hot. Makes 4 1-cup servings