Very Veggie Soup
By Kathy D’Agati
This soup is very versatile. You can add any types of beans or legumes, leftover chicken, beef, shrimp, tofu, etc. If you serve it in a bowl over brown rice, healthy pasta (i.e. brown rice, quinoa pasta or quinoa) you have a whole meal in a bowl. You can use green beans, mushrooms or greens such as collard, kale, chard, spinach in the last half hour as well. Enjoy experimenting!
*Ingredients:
Makes at least 20 servings and freezes very well!
2 tbs. extra virgin olive oil
3 large onions
3-4 cloves garlic
10 celery hearts or 8 full stalks
2 small turnips
2 small or 1 large rutabaga
2 large parsnips
1 large garnet yam
10 medium carrots
2 small or 1 large head of green cabbage
½ cup chopped fresh Italian flat leaf parsley
¼ cup chopped fresh dill
1 large can organic plum tomatoes with juice
2 quarts low sodium vegetable stock (you can use chicken stock if you prefer)
Peel and cut all vegetables into ½ inch chunks. Finely chop garlic and sauté in olive oil with onions until soft but not brown. Add celery and carrots and sauté with onions for a few minutes. Then add all remaining ingredients (except for yams) and cover with stock. Bring to a boil and then turn down heat to a very slow simmer. Cook for 1 hour or until veggies are medium to soft consistency. Add yams and cook for another 30 minutes.
Kathy is a Nutrition and Lifestyle Coach specializing in food sensitivities, autoimmune conditions and brain health. She can be reached at kathy@backtobasicwellness.com
