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Vegetarian Soup Bodybuilding Recipe

High-Protein Chunky Vegetarian Soup Appetizer

Perfect on a cold day.

8 cups vegetable broth
2 cups water
2 t. salt
1 t. pepper
1 t. turmeric
cup Tamari
3 t. Garlic Herb Seasoning (Schilling)
2 t. Seasoning Salt (Lawry's)
t. red pepper
1 cups basmati rice
10 small white potatoes
5 carrots
1 head cauliflower
2 crowns broccoli
1 can garbanzo beans, drained
1 can golden hominy, drained
1 can pinto beans, drained
1 can peas, drained
1 can corn, drained
5 stalks celery
2 roasted yellow peppers
12 oz. mushrooms
1 medium onion

Bring broth and water to a boil in a large pot. Roast the peppers. Add the seasonings and the rice. Continue to boil gently for 90 minutes as you add the remaining ingredients. Add the remaining ingredients in the order shown, so the heavier vegetables will be in the water longer.  You can chop each ingredient and then add it to the mix as you go. Chop all vegetables into bite-sized pieces.

Once soup is finished cooking, freeze half and refrigerate the other half overnight to let the flavors mix.  Microwave it for a minute on high for each serving.

To make the soup creamy, scoop some of it into a blender cup, blend it and pour it into a separate container. Do this two more times, then pour the blended soup back into the pot.

For more great muscle building and fat burning recipes checkout the Bodybuilding Cookbook

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