Ingredients:

• 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

 Directions:

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!