Today's Recipe From Dr. Weil: Artichoke Heart and Soybean Soup

Wednesday February 18, 2015 A delicious recipe to help you eat and feel healthy — direct to you from Dr. Weil's Optimum Health Plan. Artichoke Heart and Soybean Soup 2 ServingsThis is an easy soup based on canned soybeans and canned or bottled artichoke hearts. Excellent varieties of organic canned soybeans are now available at health food stores. These soybeans are generally low in sodium and the slightly gelatinous broth in the can can be added right in with your soups and stews. You can, of course, substitute chicken stock for the vegetable stock in this soup if you prefer the flavor of chicken stock-based soups. Ingredients: 1 14 oz can or bottle of artichoke hearts 1 15 oz can of organic, cooked soybeans 1 garlic clove 1 tsp grated ginger root 1 tsp quality extra-virgin olive oil 2 cups vegetable stock Instructions: Drain the artichoke hearts. Combine in a blender or food processor with the canned soybeans and process until smooth. Sauté the garlic and ginger in the olive oil then stir in the artichoke heart/soybean puree and add the vegetable stock. Stir well and heat through. Nutritional Information: Per serving: 178 calories 6 g total fat (1 g sat) 0 mg cholesterol 21 g carbohydrate 14 g protein 8 g fiber 282 mg sodium - Recipe reprinted with permission of DrWeil.com. Tomorrow's Recipe: Roasted Salmon with Stir-Fry Vegetables This is a low-calorie, low-carbohydrate recipe because it doesn't contain a traditional "starch" item. Stir fries generally use rice, but water chestnuts make a great stand-in for rice, when you want a lower calorie meal. Water chestnuts are readily available in the Chinese food section of most supermarkets. You can also try canned bamboo shoots.

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