Veggie Soup Delight

Ingredients

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

Directions
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,

G

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s