Big-Batch Adventist Vegetable Soup

adventist potato soup

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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

4-6 stalks celery, diced

1 big handful diced shallots

½ cup of sliced peppers (red, yellow)

2 tablespoons olive oil

4 potatoes, large dice

4 sprigs thyme

4 sprigs oregano

1 teaspoon of Better than Bouillon vegetable base

½ cup of carrot juice

12 cups vegetable broth (We recommend Imagine Vegetable Broth)

Large handful of lentils and/or brown rice

2- 3 dollops of white, rose wine or bourbon (optional)

1 tangerine or small orange (1/2 zest, and all juice)

Handful chopped flat leaf parsley (optional)


  1. Saute carrots, celery, shallots, and peppers in 2 tablespoons of olive oil for about 3 minutes.
  2. Add broth and all other ingredients except for citrus and parsley.
  3. Turn up heat to boil and turn down to low-med to simmer.
  4. Simmer for 45-50 minutes.
  5. Finish by squeezing in citrus juice and zest and parsley (if using).

Note: Customize this soup as you like! You can replace the lentils and/or brown rice with tofu or cooked grains or pasta towards the end of cooking time. Peas or edamame are also good additions.

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