I start making this soup every year when the temps start to drop, and make sure we have it at least a couple times a week until spring comes around. I recommend cooking a big batch and freezing half in 1-serving size containers for convenience. It also makes a great breakfast! It’s super easy to make- get a big crockpot or slow cooker, add all the ingredients, cover it with water (I usually fill my crockpot to the top as I like brothy soups), turn it on, go about your day, and come back to yummy homemade immune-boosting soup! All of the ingredients are immune-boosters and also taste delicious together. I’ve found it’s best to layer the foods with meats on bottom (drizzle a small amount of oil in first), then potatoes/onions/carrots, then the leafy greens on top. Whenever possible use organic ingredients. I cook it on High for 3-5 hours or Low for 5-8 hours. It’s impossible to mess this soup up! If you’re feeling adventurous, top it with fresh avocado before serving.
|Group A||Group B||Group C||Optional|
|1 sweet potato, chopped to bite size chunks||1-5 large kale leaves, ribs removed, either sliced thinly or ripped to bite size chunks||1 bunch fresh parsley, chopped||1 can drained/rinsed beans (navy beans, cannellini beans, pinto beans, chick peas…)|
|Handful new/red potatoes, halved or quartered||“…” w/ swiss chard leaves||1 bunch fresh cilantro, chopped||1 can drained diced (or any style) tomatoes|
|2 parsnips, chopped||“…” w/ collard greens||1-3 dried smoked chipotle peppers (note: remove before serving)|
|Extra carrots||A few handfuls of spinach (note: add at end/before serving or they will completely break down)||1 cup cooked whole grain (rice, barley, quinoa, etc.), added at the end before serving|
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