One of my go-to meals to make is my homemade veggie soup. It’s super rich in antioxidants and always gives me tons of energy.
Ingredients:
- Water (Two Cups)
- Whole Plum Tomato (One Large Can)
- Celery (One Cup, Chopped)
- Carrots (One Cup, Chopped)
- Onions (One Cup, Chopped)
- Potatoes (Two Cups, Chopped)
- Broccoli (One Cup, Chopped)
- Green Beans (1/2 Bunch, Chopped)
- Farro (1.5 Cup)
- Salt, Pepper, Rosemary, Thyme, Bay Leaf (To Taste)
- Spinach & Baby Kale (One bag, fresh)
- Mozzarella Cheese*
Directions:
- Cook carrots, celery, and onions in large stockpot.
- Cook down for five-ten minutes.
- Add two cups of water, canned whole plum tomato, and spices.
- Bring to a boil and cook down for one hour.
- Add potatoes, broccoli, and green beans.
- Cook down for twenty minutes or till potatoes soften.
- Add farro. Cook for ten minutes.
- Add Spinach & Baby Kale to pot and cook for five more minutes.
- Cut Heat, Serve, & Enjoy! (Top with Mozzarella Cheese. Not Vegan*)
