This recipe is quick, easy, and very versatile. The best soups are made with whatever you can find in your fridge and pantry.
Fill your grocery basket with vegetables of all the colours of the rainbow. The wider the assortment of colourful vegetables, the greater the alkalizing and anti-inflammatory benefits you will receive!
The only vegetables I NEVER include are potatoes, peppers, and tomatoes as they can be inflammatory and aggravate chronic pain.
Feel free to use whatever you have on hand. These are simply general guidelines:
2 onions, diced
2 cloves garlic, minced
5 carrots, chopped
5 stalks celery, chopped
3 broccoli heads, chopped
1 cup green beans, chopped
1/2 can rinsed black beans or legumes of your choice
7 cups or so of stock of your choice, if you have it
Sea salt and fresh pepper to taste
Add any leftover chicken or other protein if you have it.
In a large soup pot, sauté the onions in oil, add garlic. Cook over medium heat until onions are transparent, 3-5 minutes.
Add chopped vegetables and stock and bring to a boil. Reduce heat to a simmer and cook 15-20 minutes. Season to taste. If you wish, top with chopped parsley or chives.
Enjoy! Yields 8 generous servings. This is great to freeze for those days you don’t feel like cooking.