- 2/3 cup sliced carrot
- 1/2 cup diced onion
- 2 cloves minced garlic – or 1 tsp. of jarred garlic
- 3 cups broth (chicken or vegetable, but use an organic brand)
- 1.5 cups green cabbage/ diced (If you’re really in a pinch for time you may use the bagged coleslaw mix).
- 1/2 cup green beans – fresh or frozen
- 1 Tbs. tomato paste (or use about 1/2 cup cherry tomatoes)
- 1/2 tsp dried basil
- 1/4 tsp dried oregano
- 1/4 tsp salt
- 1/2 cup kale – tear leaves from stem
In large saucepan lightly coat with olive oil saute carrots, onion and garlic over low heat until softened, about 5 minutes
Add broth, cabbage, beans, tomato paste, basil, oregano and salt; bring to a boil. Lower heat and simmer covered, about 20-30 minutes or until beans are tender.
Stir in kale and heat 3-4 minutes. Serve hot. Makes about 4 servings.
Add some rice and quinoa to your soup to bulk it up. I use the TruRoots Organic Sprouted Rice & Quinoa Blend. Use about 1/2 to 1 cup and add it to the soup as it simmers. You may also substitute or add any of the vegetables above. Lastly, I usually always double the recipe. If I’m going to go through the bother cooking, I might as well make it worth my time!