"Don't change a thing!"

This morning for breakfast I had oatmeal with soymilk and fruit.

For lunch I had the remains of last night's salad, some leftover soup, and a peach.  That soup is VERY filling!  I can't figure out why -- it's mostly vegetables.  Todd had some after work last night.  Our conversation went something like this:

(Todd) This soup is good!  It's really spicy, though.

(Me) Yeah, I know.  I think I'll use less spice when I make it next time.

(Todd) No!  Don't change a thing!  It's perfect!

So, now, instead of having made enough soup to last me 2 weeks, it'll probably last 3 days, since Todd adores it.  Here's the recipe I used:

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Speedy Vegetables and Beans Soup (Serves 10 very hungry people who don't plan to eat anything else)

1 pound frozen stir fry vegetables
1 pound frozen broccoli
1 pound frozen mixed vegetables
1 pound frozen spinach
2 cups frozen corn
1 cup frozen onions
7 cups carrot juice (I actually had only 6 1/2 cups of carrot juice, so I added an extra half cup of water)
3 cups water
1 1/2 cups sun-dried tomatoes, cut in half
1 cup canned black-eyed peas, with a little bean liquid
1 cup canned red beans, with a little bean liquid
3 cups cooked lentils (you can use canned lentils if you find them; I couldn't, so I just made my own)
4 cloves garlic, diced
1/4 cup no-salt seasoning (I used Mrs. Dash's table blend, and regardless of what Todd said, I will probably cut this down to 3 Tbsp next time)
1 Tbsp Nu-Salt
2 tsp chili powder

Put everything in a large pot (I had to use 2 large pots, actually) and simmer 1 hour.  This soup is quite thick, so if you like a thinner soup, add extra water half-way through the cooking time (I didn't).

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The orange cashew dressing is very good, but as I guessed yesterady, you really can use 1/2 a cup at a time, because it's so mild.  It's a good thing I like the taste of greens since my juice fast, because otherwise this dressing would not go far enough to disguise the taste of the salad (which I think is the real purpose of most commercial salad dressings)

Tonight for dinner I think I'll have the leftover kale I made yesterday, and a large green salad with fruit in it, instead of vegetables.