Nourishing Homemade Veggie Soup for Cleansing & Lowering Inflammation

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Nourishing Homemade Veggie Soup for Cleansing & Lowering Inflammation

Ingredients:

• 1 Tbsp olive, or avocado oil
• 1 yellow onion, diced
• 3 carrots, peeled and diced
• 3 celery stalks, diced
• 4 cloves fresh garlic, minced
• 1 red bell pepper, diced
• 3 medium potatoes, diced into 1/2 inch cubes
• 6 cups low-sodium chicken, vegetable, or beef broth/stock (I used beef bone broth to increase the protein content)
• 1 (14.5 oz) jar diced tomatoes, with juice
• 2 bay leaves
• 1.5 cups chopped frozen or fresh green beans, chopped into bite-sized pieces
• 1 cup frozen organic peas
• sea salt and freshly ground black pepper
• a handful of fresh parsley leaves, chopped

Instructions:

1. Heat oil in a large stock pot or dutch oven, over medium heat.
2. Add your onions, carrots, and celery, garlic, and bell peppers then sauté for about 4 minutes.
3. Add in broth, diced tomatoes in juice, potatoes, bay leaves, and bring to a boil.
4. Lower the heat, cover and simmer until potatoes are tender about 20 minutes, then add in your green beans and peas and simmer an additional 5 minutes.
5. Taste test and adjust seasoning with sea salt and pepper to your preference.
6. Remove bay leaves.
7. Garnish with fresh chopped parsley and serve while hot.
8. This soup stays great in the fridge for 5 days, so double the recipe for future meals too!

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