spicy veggie soup
arly one morning, I was sitting in a doctor’s office, waiting for a friend while he was having a check up. Laying on one of the tables was a Runner’s Magazine. I mused for a minute (hmmm...a magazine for runners in a cardiologist's office?) and then picked it up. Because of knee problems, I am no longer a runner but I thought that perhaps I would come across an idea or two about staying fit. In the past, I loved to run and running long distances was my forté. However, these days, I am a walker and do it daily.

As I flipped pages, my mind only semi engaged, I was struck how much I missed the excitement of running. The memories of feeling wind in my face and the sensation of moving through air, forcefully parting it, came tumbling back and I was transported. I missed it greatly. But quickly I realized that being able to walk around as easily as I do and not have knee replacement in my future was a blessing.

Lo and behold, I stumbled across a recipe and I quickly copied it down on a scrap of paper. It looked very nutritious and easy to make. That very week, I made it and loved it. But any recipe created by an eight-time marathoner and director of a center for sports medicine in a large medical center, would simply have to be good.

2 Tablespoons olive oil
2 cloves garlic, chopped
½ onion, chopped
24 ounce can spicy or Cajun stewed tomatoes, chopped but not drained
3 cups of water (adjust amount according to your desires)
1 pound bag of frozen mixed vegetables (cauliflower, broccoli, and carrots)
8 ounce can corn, drained
15 ounce can chickpeas, drained and rinsed
½ cup of dry orzo noodles
small dash of cayenne pepper
½ teaspoon turmeric
salt to taste
freshly ground pepper
freshly ground Parmesan cheese

In a large pot, saute garlic and onion in the olive oil until softened.

Add:
undrained tomatoes
water
frozen vegetables
corn
orzo
cayenne pepper, tumeric, salt (if desired), and pepper

Simmer very slowly, covered for 2-3 hours.
During the last hour, add the chickpeas and stir thoroughly.
Top each serving with 2 Tablespoons freshly grated Parmesan cheese.

For printable copy, please click here.

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