Detox Soup
- 1 leek, cut half, cleaned well, dried and cut into small pieces
- 2 cloves of garlic, crushed
- 4 carrots, scrubbed clean, skins on, cut into approx. 1/4″ circles
- 4 celery stalks, cut into medium dice
- 3 small rutabagas, peeled and cut into medium dice
- 8 cups veggie stock
- 1 tomato, with seeds, diced
- 2 cups pinto beans, I used dried ones that I cooked before hand, used cooking liquids in soup
- 2 bunches of kale, thinly sliced
- maldon salt, to taste
- fresh cracked black pepper, to taste
- This recipe is vegan
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Carrots (4)
- Celery stalks, medium (4)
- Garlic (2 cloves)
- Kale (2 bunches)
- Leek, well, dried and cut into small pieces half cut (1)
- Pinto beans (2 cups)
- Rutabagas, small medium (3)
- Tomato (1)
- Canned Goods
Veggie stock (8 cups)
- Cooking & Baking
- Black pepper, fresh cracked (1)
- Maldon salt (1)
Preparation
Read recipe preparation on chezus.com
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Recipe Stats
Published January 7, 2010 (3 years ago).
33 people saved this recipe.
