Alkalizing Jalepeno Soup

Alkalizing Jalepeno Soup

The deadly nightshade family, tomato, bell pepper, potato, eggplant and avocado’s make your body very acidic or yin when you eat them.  Along with dairy, processed foods, coffee, sugar and wheat flour.  They can throw your body out of balance and lead to inflammation and poor digestion. I have always tried to eat the nightshades sparingly, even though they are highly nutritious.  I have found that jalepeno’s are a wonderful substitution for bell pepper. Here is another very popular recipe using bell pepper, Turkey Burgers with Horseradish Aioli.

Balance is Key
Keeping our bodies as alkaline as possible helps us to avoid pain, gas, heartburn, stiff joints and on a long term basis, arthritis, osteoporosis and most importantly, many cancers. This was something I learned when I first looked at the Macrobiotic Diet at the age of 11. It has been my mantra ever since. Every Monday I go back to this natural, healing, low calorie, alkalizing diet. Macrobiotic Monday helps me balance out Champagne Fabulous Friday!!

Most of us don’t want to eat hot soup in the summer, but I like to have some almost zero calorie lunches to keep my calorie intake down.  This was a soup’er easy to make and it only took 15 minutes. It was very tasty and totally satisfying.  I let it cool a little before I ate it and it was delightful. Here is another low calorie soup for you to try, Eat All You Want Soup.

Alkalizing Jalepeno Soup
Prep time
Cook time
Total time
Serves: 4
  • 2 Tbs Vegan Butter
  • ½ Onion - Diced
  • 2 Carrots - Chopped into rounds
  • 3 Clove garlic - Minced
  • 4 jalapeños - Seeded and Diced
  • 1 Zucchini - Diced
  • ½ Can Garbanzo Beans
  • 3 Cups not Chicken Broth ( or regular chicken )
  • 1 Bay leaf - Optional
  1. Cook all vegetables in the butter and then add stock and beans. Simmer for 10-15 minutes. Done.

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