Rehealth Yourself
Chef John Shirk
www.rehealthyourself.com
 
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Bountiful Bean Soup

 

The ingredients for this meal are for a serving of 6 

people.

 

-1 cup carrots, ½ inch diced

-1 cup celery, ½ inch diced

-1 cup sweet onion, ½ inch diced

-1 can navy beans

-1 can great northern beans

-1 can light kidney beans

-1 large tomato, diced

-2 quarts vegetable stock, low sodium

-Sea salt and freshly cracked pepper to taste

 

Bountiful Bean Soup

In a large stockpot, add all vegetables. Cover with 2 quarts of vegetable stock. Bring to a boil, and then reduce to a simmer. Cook until vegetables are just tender, about 30-45 minutes. Season the soup with sea salt and freshly cracked pepper. If the soup is too thick, add more vegetable stock. Soup can be portioned and frozen.

12-Way Vegetable Soup

 

The ingredients for this meal are for a serving of 8 

people.

 

-1 cup cabbage, shredded

-1 cup carrots, ½ inch diced

-1 cup cauliflower, cut into 1-inch florets

-1 cup celery, ½ inch diced

-1 cup sweet onion, ½ inch diced

-½ cup green pepper, ½ inch diced

-1 cup Brussel sprouts, shredded

-1 cup mushrooms, sliced

-1 cup frozen sweet peas

-2 large tomatoes, diced

-4 cups spinach

-2 cups kale, chopped

-3 quarts vegetable stock, low sodium

-2 tsp sea salt

-2 tsp freshly cracked black pepper

 

12-Way Vegetable Soup

In large stockpot, add 3 quarts of organic vegetable stock and all vegetables except spinach. Bring to a boil and then reduce to a simmer. Cook until vegetables are tender, about 45 minutes. Add spinach and season with sea salt and freshly cracked pepper. If the soup is too thick, add more vegetable stock. Soup can be portioned and frozen.