In the Blue Zones area of Loma Linda, Seventh-Day Adventists gather for community meals after church or host family dinners on the Sabbath. By surrounding themselves with like-minded friends and family, they support each other’s healthy behaviors and create strong relationships. This potato and vegetable soup recipe can feed a crowd, so gather your friends and share a cozy evening together.
4 carrots, diced
4 to 6 stalks celery, diced
Big handful of diced shallots
1⁄2 cup sliced peppers (red or yellow bell peppers work nicely)
2 tablespoons olive oil 4 potatoes, large diced
4 sprigs thyme
4 sprigs oregano
1 teaspoon Better Than Bouillon vegetable base
1⁄2 cup carrot juice
12 cups vegetable broth
Large handful of uncooked lentils and/or brown rice
2 to 3 splashes of white or rosé wine, or bourbon (optional)
1⁄2 the zest and all the juice of 1 tangerine or small orange
Handful of chopped flat leaf parsley (optional)
In a large soup pot, sauté the carrots, celery, shallots, and peppers in olive oil over medium-high heat for about 3 minutes.
Add all the remaining ingredients except the citrus and parsley to the pot.
Raise the heat to bring to a boil, then simmer over medium-low heat for 45 to 50 minutes.
Finish by adding the citrus zest and juice, stirring to combine.
Add the parsley, if using.
*TIP: Customize this soup as you like! You can replace the lentils and/or brown rice with tofu, cooked grains, or pasta toward the end of the cooking time. Peas or edamame are also good additions.
The Blue Zones Kitchen fuses scientific reporting, National Geographic photography and 100 recipes that may help you live to 100. The Blue Zones’ food tradition is going the way of the dodo bird, thanks to the encroachment of the American Food Culture.Learn More