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NUTRITION TIP

Despite widespread claims, seaweed is never a source of vitamin B12. Occasionally it shows up on the package because it contains a B12 analog that is similar enough that the tests cannot differentiate.

Preheat a 4-quart pot over medium-high heat. Sauté the onions and celery in the oil until the onions are translucent, about 5 minutes. Use a little nonstick cooking spray or broth if needed. Add the garlic, pepper, and salt, and sauté for another minute.

Mix in the mushrooms, bay leaves, and thyme. Use your fingers to crush the nori sheets right into the soup. It should be in small confetti pieces and rain down into the potas if it’s New Year’s Eve (see tip). Sauté for about 3 minutes to get the mushrooms tender and to toast the nori just a bit.

Add the potatoes, tomatoes, and vegetable broth. Cover the pot and bring to a boil. Once boiling, lower heat to a simmer and cook for 15 to 20 minutes, until the potatoes are tender.

Add the agave and taste for salt and seasoning. Ladle into bowls and garnish each with a cracker, if desired.

INGREDIENT SCAVENGER HUNT

You’re probably already familiar with nori; it’s the type of seaweed wrapper used for rolling sushi. It feels a bit like paper, which isn’t surprising because it goes through a similar compression process. In this soup, the nori is used more as an herb would be. Not all noris are created equal—the texture of the different brands may vary, so if you’re not able to shred the nori with your hands, then just roll it up and chop it on the cutting board, then add to the soup. Nori is fairly easy to find these days, as most supermarkets have a Japanese section, or at least an Asian section. Once the package is opened, store the remainder in a sealed plastic bag in your pantry to keep fresh.

Yam & Black Bean Soup with Orange & Cilantro

SERVES 8 • ACTIVE TIME: 20 MINUTES • TOTALTIME: 45 MINUTES

PER SERVING

(⅛ RECIPE):

Calories: 240

Calories from fat: 15

Total fat: 2 g

Saturated fat: 0 g

Trans fat: 0 g

Total carb: 50 g

Fiber: 9 g

Sugars: 11 g

Protein: 7 g

Cholesterol: 0 mg

Sodium: 560 mg

Vitamin A: 490%

Vitamin C: 50%

Calcium: 8%

Iron: 15%

A little orange juice elevates the flavor of the yams in this flirty soup (can soup be flirty?) studded with black beans and spiked with a little heat from serrano peppers. Fresh squeezed orange juice is preferred, but you can use the not-from-concentrate kind, too.

2 teaspoons olive oil

1 red onion, sliced thinly

2 serrano peppers, seeded and minced

2 cloves garlic, minced

4 plum tomatoes, chopped

2 teaspoons ground cumin

1½ teaspoons salt

3 pounds yams, peeled and cut into roughly ¾-inch chunks

3 cups water

1 cup orange juice

1½ cups cooked black beans, or 1 (16-ounce) can, drained and

rinsed

½ cup fresh cilantro leaves and stems, chopped

Extra cilantro, for garnish

Preheat a 4-quart pot over medium heat. Sauté the onions in the olive oil for about 5 minutes, until softened. Add the serrano pepper and garlic, and sauté for another minute. Add the tomatoes, cumin, and salt. Turn up the heat a bit and cook the tomatoes down for about 5 minutes. Add the yams and water. Cover and bring to a boil.

Once boiling, turn down the heat to simmer and leave the cover slightly ajar so that steam can escape. Simmer for about 15 minutes; the yams should be pierced easily with a fork.

Turn off the heat. Use a potato masher to mash the yams five or six times, leaving some whole. Add the orange juice, beans, and cilantro. Let sit for about 10 minutes; the beans should be heated through. Stir well and serve garnished with cilantro.

Summer Lovin’ Curried Corn & Veggie Chowder

SERVES 4 • ACTIVE TIME: 20 MINUTES • TOTAL TIME: 45 MINUTES

PER SERVING

(¼ RECIPE):

Calories: 180

Calories from fat: 50

Total fat: 5 g

Saturated fat: 2.5 g

Trans fat: 0 g

Total carb: 30 g

Fiber: 4 g

Sugars: 8 g

Protein: 7 g

Cholesterol: 0 mg

Sodium: 760 mg

Vitamin A: 80%

Vitamin C: 100%

Calcium: 6%

Iron: 15%

This is a fabulous way to spend a summer night when