Category: Soups

Serves: 12

Ingredients

• 8 purple potatoes, scrubbed and chopped
• 3 sweet potatoes, scrubbed and chopped
• 3 yams, scrubbed and chopped
• 8 fat carrots, scrubbed, peeled and chopped
• 4 stalks celery, trimmed and chopped
• 1/2 red cabbage, trimmed and shredded
• 1/2 green cabbage, trimmed and shredded
• 8 Brussels sprouts, trimmed and chopped
• 1/2 head cauliflower, trimmed and chopped
• 4 cups fresh spinach, trimmed and chopped
• Handful shiitake mushrooms, cleaned and chopped
• 4 cloves garlic, peeled and chopped
• 1 1/2 cups soaked white kidney beans
• 4 bay leaves
• 8-10 cups water
• 1 bunch fresh cilantro, trimmed and chopped
• Sea salt and black pepper

Directions

1. Bring water to a full boil in a large stock pot. Add all ingredients except cilantro. Reduce heat, cover and allow to simmer slowly for 3 hours. You can do this in a slow cooker, too.
2. Add cilantro in the last thirty minutes of cooking. If you want a chunky soup, eat as it is. If you want more purée in the soup then remove about 2 cups of the soup mixture, including vegetables, and purée. Return it to the soup pot and mix.

Nutrition Facts

Calories 224, Protein 7g, Carbohydrates 47g, Fiber 10g, Sugar 8g, Fat 0.6g, Sodium 189mg