Veggie Soup

Minutes to Prepare: 30
Minutes to Cook: 60

Number of Servings: 8

Ingredients

� Beans, red kidney, 1 cup� Beans, black, 1 cup� Chickpeas (garbanzo beans), 1 cup� Carrots, raw, 2 cup, chopped� Cabbage, fresh, 2 cup, shredded� Celery, raw, 2 stalk, chopped� Zucchini, 1 cup, sliced� Kale, 1 cup, chopped� Green Peppers (bell peppers), 0.5 cup, chopped� Red Peppers .5 cup, chopped� Yellow Peppers .5 cup chopped� Garlic, 3 tsp� Onions, raw, 1 cup, chopped� *Tomatoes, 2 cups chopped (canned or fresh)� Low Sodium Vegetable Broth, 4 cups� Cayenne Pepper (1tsp or to taste)*season to taste with whatever you prefer. Sometimes I leave it spicy, others I make it more like minestrone with italian herbs.

Directions

Chop up your onions and sautee them slightly with a little oil of choice (i like coconut oil or olive oil) once they turn translusent toss in the garlic and sautee just a little bit longer then add your broth. Chop everything else up and toss in. You can add more water or broth to get the ratio right for how you like your soup. Add your spices and seasonings (tips below on that one). Cook until all the veggie's are cooked to your preferred consistancy. Enjoy. :)

Serving Size: Should make about 8 1-cup Servings (i am not good at figuring that part out)

Number of Servings: 8

Recipe submitted by SparkPeople user WRITERGIRL79.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving