With the weather still being a little chilly, what better than some hot, healthy vegetable soup? This recipe was given to Heather by one of her faithful yogis, Lori Edwards. We love this recipe...thanks, Lori!
2- 3 carrots
2 celery sticks
5- 6 cups of vegetable broth (water will work too)
1 16oz can of diced tomatoes
1 or 2 cans of beans (white beans or kidney beans)
2 pounds frozen vegetables (I like organic California blend- broccoli, cauliflower, & carrots)
1 cup chopped kale
3 garlic cloves chopped fine
1 tsp basil
1/2 tsp oregano
1/2 tsp thyme
Optional- Tabasco, salt & pepper
Saute onions and garlic until slightly brown then add everything else and simmer for 30 minutes.
This recipe can also have pasta, small potatoes, corn, quinoa, or rice in trade or along with the beans.