vegetable whatever soup

Vegetable Whatever Soup

Use Organic:
  • 6 cups of vegetable broth
  • 1 Tablespoon Garden of Life Coconut Oil
  • 1 Tablespoon olive oil
  • 6 finely chopped garlic cloves
  • ½ cup of chopped yellow onion
  • 2 cups of chopped green beans
  • 2 cups of chopped carrots
  • 2 cups of chopped and peeled potato (red skin or Yukon)
  • 2 cups chopped mushrooms
  • 2 cups chopped kale (stem removed)
  • 1- 28 oz. can of chopped tomatoes
  • 1 - 15 oz. can of garbanzo beans rinsed
  • ¼ teaspoon sea salt and ¼ tsp. of black pepper
  • 1 teaspoon dried basil
  • ½ teaspoon dried dill
  • ½ teaspoon cumin
  • 2 bay leaves

    Garnish - Fresh chopped parsley and lemon wedges
  1. Heat the coconut and olive oil in large stockpot over medium-low heat.
  2. Once hot, add the onion, garlic, and a pinch of salt and sauté for about 5 minutes.
  3. Add the ¼ teaspoon of salt and pepper, carrots, green beans, potatoes and ¼ cup of water and continue to cook for 4-to-5 more minutes, stirring occasionally.
  4. Add the veggie broth, increase the heat to high, and bring to a simmer.
  5. Once simmering, add the tomatoes, kale, mushrooms, garbanzo beans, herbs and bay leaves.
  6. Reduce the heat to low, cover and cook until the vegetables are fork tender, approximately 25-to-30 minutes.
  7. Remove from heat and add the parsley and a squeeze of lemon.
  8. Serve immediately or store in refrigerator for up to 5 days or in freezer for up to 2 months.


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