Instructions: Heat 3 cups water in a saucepan to a boil. Add the cut green beans and cook for 4 minutes. Add the potato sliced and cook for 4 minutes. With a slotted spoon, remove the beans and potatoes from the water to ice water to stop the cooking. Reserve the water.

In a soup pan, heat the olive oil and saute the onion over medium-high heat until soft; season with garlic salt and pepper. Add the mushrooms and saute briefly; season with the herbs.

Add the carrot juice, tomatoes, dissolved bouillon, drained potatoes and beans, and yeast (if using). Bring almost to a boil. Cover (vented) and reduce heat to a simmer. Cook for about 15 minutes or until flavors have blended. Adjust seasonings and add honey to balance the apple juice. Serve hot with a roll or two.

Description: "Green beans, potatoes, onions, mushrooms, and tomatoes"

Yield: "5 cups"

NOTES : Weve been experimenting. using vegetable juices instead of broths. Very potent cocktail - in taste and vitamins. This soup is a familiar one but we turned the tables: instead of tomato base, this is carrot base. I thought this soup needed a bit of sweetening, so I added the honey to my portion. Bob liked it as is. This is a fast soup - it would probably mellow nicely if we let it steep a little longer.

Instead of tomato soup with carrots and vegetables, this is a carrot soup with vegetables. Its a tonic: high in potassium and vitamins C and A. (We add the Brewers yeast as a protein supplement; it adds a peanutty taste.)

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