Vegetable Bean Medley Soup

This vegetable soup is much more robust than your usual vegetable soups, and has big flavor along with being packed with vitamins, minerals, protein, and enzymes. This recipe serves about 10-12 people and takes close to 90 minutes to prepare and serve.

In large pot add -

1 qt water

16 oz can organic dice tomatoes

Bring to boil –

ADD -

16 oz black beans (can use kidney, pinto, navy or any bean you want)

Lower heat to medium -

Stir in Seasonings:

Sea, or Kosher Salt - 1 tsp

Black pepper – finely ground – 1 tsp

Celery salt – 1 TBSP

Cayenne – ¼ tsps

Parsley – 1 TBSP

Basil – 1 TBSP

Oregano – ½ tsp

Thyme – ½ tsp

Savory – ½ tsp

Rosemary – ½ tsp

Mustard dry – ¼ tsp

Coriander – ¼ tsp

Cumin – ¼ tsp

ADD:

3 TPS crushed garlic

1 tablespoon olive oil

Stir

Add the following vegetables:

1 cup diced russet potato (1 medium size)

1 cup chopped yam (I like garnet yams because they are sweeter)

1 cup chopped carrots

1 cup diced celery

3 cups chopped kale

Mix in vegetables – cover the pot and cook on medium heat for 45 minutes or until potatoes are tender, without boiling.

After cooking, lower the heat to simmer for approximately 10 minutes

Serve in soup bowls and top with crumpled feta or either your favorite shredded cheese or cheese alternative; sprinkle with crushed red pepper and add salt & pepper to your taste.

Enjoy!