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Breakfast Soup

Breakfast is the most important meal of the day (so I'm told), but so is mid-morning snack, lunch, mid-afternoon snack, dinner, and dessert. The only real dividing line between breakfast and the rest of my favorite mealtimes is that I am impatient in the morning.

I need breakfast, right now! I need coffee, 12 minutes ago! I rarely have the patience to cook breakfast which is why I usually have some breakfast bars, muffins, or enough tofu scramble to last me through the week, on hand so I can easily nom through my coffee.

I guess the point of this whole drawn out waste of space is that, if I am going to cook breakfast, it's gotta be quick, healthy, and tasty. But most importantly, quick.

That's what this breakfast soup gives you: Quick. Healthy. Tasty.

Quick:  under 20 minutes
Healthy: 70 calories per serving: No cholesterol; high in dietary fiber, manganese, and vitamin C; very high in vitamin A.
Tasty: well try it for yourself.

2 tbsp olive oil
1/2 onion, chopped
2 celery stalks, diced
2 carrots, peeled and diced
1 c chopped broccoli
1 c cooked chickpeas
1 tbsp umeboshi paste

1 tbsp soy sauce
2 tsp garlic powder
4 c water
  1. Heat olive oil in a pot over medium heat. Cook onion, garlic, celery, and carrots until tender, 6 to 8 minutes.
  2. Stir in broccoli, chickpeas, and garlic powder; cook for a bit longer.
  3. Add the water and bring to a boil; throw in the umeboshi and soy sauce, reduce heat and simmer until vegetables are tender, about 10 minutes.


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