The Science of Organic Soup Vegetables Explained

(www.Borganic.org) Homemade soups are great for a number of reasons. A handful of leftover ingredients that are about to expire can be quickly combined into a broth that is both nutritious and delicious, and no two batches are ever quite the same. This article will cover the health benefits of the 10 vegetables that are perhaps most commonly used (in various combinations) to make home cooked stew.
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The Top Ten Soup Vegetables

1) Beet - Beta vulgaris (Chenopodiaceae)

Beets contain vitamins A, B (niacin) and C along with biotin, calcium, iron, magnesium, phosphorus, and potassium. Beets also contain folic acid, known to lower the risk of neural tube birth defects. Especially beneficial when consumed raw, beets stimulate liver cells, protect bile ducts, prevent heart disease, detoxify the blood and balance blood sugar levels.

2) Carrot - Daucus carota sativus (Umbelliferae)

Carrot contains the volatile oils asarone, asparagines, carotol, carotene, limonene, and pinene. Consuming carrots can help stimulate the release of hormones via the pituitary gland. Carrots help maintain good vision. Carrot juice is highly detoxifying and cleanses the liver. Carrots have strong diuretic properties.

3) Celery - Apium graveolens (Umbelliferae)

Celery contains the antioxidant limonene, a volatile oil, along with phthalides. Celery has been cultivated for 3000 years, mostly as a food but as medicine as well. Celery helps detoxify the body and improve circulation of blood to muscles and joints. Celery reduces blood pressure and is used to relieve the bladder, kidneys and lungs.

4) Garlic - Allium sativum (Liliaceae)

Garlic contains the antioxidant allicin, which is formed from alliin and allinase when the cloves are crushed. Garlic helps lower blood pressure and cholesterol while cleansing the liver. Offering unique health benefits when consumed raw versus cooked or aged, Garlic kills parasites and has antiviral, antibacterial, antimicrobial and antifungal properties.

5) Onion - Allium cepa (Liliaceae)

Onion contains the antioxidant quercetin along with vitamin C, E, folic acid and potassium. Onion relieves allergy symptoms and congestion along with reducing cholesterol. Onions can treat and prevent cataracts, atherosclerosis and coronary heart disease and help remove heavy metals from the body. Onion has antimicrobial properties.

6) Parsnip - Pastinaca sativa (Apiaceae)

Parsnip contains B vitamins, copper, fiber, and potassium. Parsnips also contain folic acid which has been shown to reduce the risk of certain birth defects. Though sweet tasting, parsnips are low in calories and help balance blood sugar.

7) Pea (dried) - Pisum sativum (Papilionaceae)

Green peas contain the antioxidant lutein, a carotenoid, along with vitamin C, iron and protein. Peas help maintain good vision and treat macular degeneration and cataracts. Peas help lower cholesterol and detoxify the liver. Like other legumes such as lentils, peas contain a certain type of acid that can cause upset stomach. This acid can be removed by adding whey to the water and soaking the peas overnight. This ferments the peas slightly and makes them more digestible.

8) Potato - Solanum tuberosum (Solanaceae)

A good source of protein and potassium, potato contains vitamin A, B1, B2, C and K. Potato contains alkaloids that aid in the reduction of stomach acid. Used to treat peptic ulcers, joint pain, headaches, back pain, skin disorders, burns and infections, Potato also contains the phytonutrient kukoamine that helps lower blood pressure. All parts of the potato plant are poisonous except the tuber, as is potato juice in large amounts. Potato has anti-inflammatory and diuretic properties.

9) Squash - Cucurbit (Cucurbitaceae)

Squash are high in vitamin A and C along with containing high amounts of beta-carotene, potassium, folate, and manganese. With varieties that include Acorn, Butternut, Hubbard and Pumpkin, squash are useful to treat lung inflammation. Squash provide anticancer and anti-inflammatory properties.

10) Turnip - Brassica rapa (Brassicaceae)

A member of the broccoli family, turnip is a good source of vitamin C and Iron. Turnips (particularly turnip greens) contain lutein, a powerful antioxidant that helps prevent cataracts and improves circulation. Turnip can be used to treat diabetes, high blood pressure and to reduce cancer of the lung and stomach.
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References

Beets for Iron
http://www.aimforherbs.com/remaking...

Health Benefits of Parsnips
http://www.everynutrient.com/health...

Health Benefits of Squash
http://www.everynutrient.com/health...

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