Cardiac Nutrition and Recipes: Eating, Cooking, and Living the Heart Healthy Way. Learn to Manage Your Heart Disease Through Diet, Exercise, and Lifestyle Changes & More!



Search Articles:


 Heart Disease
- Wellness & Nutrition
- Heart Healthy Recipes

Board Review
- General Surgery Board Review
- ABSITE High Yield Review
- Surgery SHELF Exam Review
- CT Board Review
- CT Oral Board Review
- Cardiology Board Review

 Online Store
- Buy Books Online
- Eating for Healthy Heart
- Understanding Heart Disease
- High Blood Pressure & Stroke


 Contact Us
 About This Site

Nutrition Information Printer Friendly Version Send to a Friend

Soup, Vegetable

by Pierre S. Aoukar, MD
Posted: March 16

Servings: at least 6


6 carrots, sliced
1 large stalk of celery, sliced
3 large white potatoes, cubed
3 yellow squash, cubed
3 zucchini, cubed
˝ head white cabbage, cut into 1 inch pieces
5 fresh tomatoes or 1 can plum tomatoes, drained, chopped
6 cloves fresh garlic, minced
1 medium onion, diced (brunoise)
2 Tb extra virgin olive oil
6-8 cups vegetable stock or water
2 bay leaves
dried oregano, generous pinch
1 bunch fresh Italian parsley, minced
sea salt, black pepper and crushed red pepper to taste


In a 4 quart pot, sauté onions in olive oil until wilted. Add garlic and cook until it begins to brown. Add the potatoes, carrots, celery, bay leaves and oregano. Sauté for 5 minutes. Add tomatoes and stock to cover vegetables by at least one inch. Bring to a boil, turn heat down, cover and simmer until potatoes are just tender. Add cabbage and both types of squash. Simmer for a few more minutes and turn heat off. Add parsley and season for salt and pepper.

Vegetable Soup, The Recipes of Dr. Aoukar


(c) by Dr. Freeman. All Rights Reserved. | Terms Of Use | Privacy Notice