Delicious Bean & Veggie Soup

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There is nothing quite as comforting as a warm soup on a cold winters day. This Bean and veggie soup is delicious. I was sure that there would be leftovers for my kids lunch boxes, no such luck!

I know it is cold, but always remember to start your cooked meals with something raw. Not only are you getting live, raw enzymes when eating raw food, but your immune system is also being boosted. Even a few raw veggies before eating soup is a good idea.

1 box of organic vegetable broth  or 4-5 cups water and a handful of vegetable stock powder
1  clove garlic, finely diced
1 large leek or 2 small leeks, finely diced
3 large carrots, finely diced or grated
3-4 sticks of celery, diced
3 sweet potatoes or 5-6 baby potatoes, diced
2 cups of kidney beans or a mixture of beans of choice

Cooking Instructions:
Sauté leek and garlic in one Tablespoon of coconut oil or real butter for 2-3 minutes. Add the rest of the ingredients, season with garlic and herb salt, Himalayan salt and freshly ground black pepper to taste. Lightly cook until the potatoes are soft and serve.

Looking for more soups? I have a lot more recipes to offer.

Isabelle Carroll