By Deirdre Imus

You want to eat soup all year round.  You don’t want to eat soup just when you’re sick or cold…. Eat it whenever.

It’s naturally healing, gives you vibrant good looks (at least I think so), it’s easy and fun to make and contains a dozen vegetables in each serving! Smart food on the go with you and your family.

Ingredients:

Organic cold pressed extra virgin Olive oil- ¼ cup

Organic Onion- 1 chopped

Organic Celery – 4 chopped

Organic Carrots- 4 chopped

Organic Bay leaves- 2

Organic Tomatoes- 3 roma’s diced

Organic Turmeric- ¼ teaspoon

Organic Green cabbage- ½ chopped

Organic Cauliflower- ½ cut into chunks

Organic Yellow squash- 1 sliced

Organic Zucchini- 2 sliced

Organic Broccoli- 1 small head use just the tops

Organic Low sodium Vegetable Broth- 2 cartons  (32 oz. boxes)

Organic Kidney beans – Eden Organics – 1 can

Himalayan sea salt- dash 3 times  or to taste

Black pepper- a couple of dashes

Directions:

Sautee the onion, carrots, celery, olive oil and turmeric, black pepper for 5 minutes in a separate pan.

Put the veggie broth, zucchini, cauliflower, squash, broccoli, tomatoes, bay leaves in stock pot on medium low, add the sautee of onions, celery, carrots, olive oil, turmeric, black pepper mix and stir up and cook for 10-12 minutes, then add one cup of water and the kidney beans and simmer for 5 more minutes.

Remove bay leaves and serve.

Prep time: 15 minutes

Serves 8-10