Veggie Soup Delight


1 beet

1 leek

1/2 yellow onion

2 T coconut oil

3 stalks of celery

1 medium parsnip

3 carrots

6 spriggs fresh thyme

2 (32 oz) cartons of fresh chicken stock

Large can of cannellini beans

15 oz can black beans

1 small zucchini

2 garlic cloves

Kosher Salt and pepper

1/2 t ground cumin

2 large kale leaves

Sauté the yellow onion and leek first in coconut oil, then chop garlic and sauté with it. Then add celery. Peel beet, chop and boil separately. When tender, rinse well and add to stock pot with onion etc. Chop parsnip and put in soup. Chop up three carrots and add to pot. Put in chicken stock and then add fresh thyme.
Next add cannellini beans, black beans and zucchini. Chop up kale and add. Salt and pepper to taste and add cumin.

[6-8 Servings]

Munch Safely,


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