Rainbow Soup

Trying to get a variety of foods into your daily diet? This soup covers Mushrooms, Beans, Greens, Onions, Cruciferous Vegetables, Omega 3 & Turmeric! This soup keeps you hydrated, energized and stores well in the freezer for days you don’t have time to meal prep.

Ingredients:

4 Cups Vegetable Broth/Stock

8 Cups Water

2 Cups Diced Tomatoes

1 Cup each of Peas, Corn, Green Beans, Broccoli, Diced Carrots

1/2 Cup each Diced Red Onion, Edamame, Black Beans, Diced Sweet Bell Peppers

1/4 Cup each Sliced Mushrooms & Diced Kale

3 Cloves of Diced Garlic

1 tsp each Turmeric, Chili Powder, Sage, Rosemary, Black or White ground Pepper

1 TBSP each Basil, Oregano & Ground Flax Seeds

3 Bay Leaves

 

Directions:

Bring to a boil, then simmer on medium to low heat for 1 hour. Remove Bay Leaves.

Makes 14 Cups. Store in airtight containers for 5 days or the freezer for 8 weeks.

 

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