Everything but the Kitchen Sink Soup

Ingredients

1 tablespoon olive oil
1 onion, chopped
1 liter bottle low sodium v-8 juice
1 liter bottle organic carrot juice
1 quart low sodium chicken broth
Vegetables of your choice:
Bunch of kale, chopped
Bag of frozen chopped spinach
Bag of frozen chopped broccoli
1 can diced tomatoes
5 carrots, chopped
5 celery sticks, chopped
(Can also use cubed butternut squash, cubed sweet potatoes, cauliflower florets, etc…)
1-2 cans beans of your choice (black, pinto, cannellini) or lentils
2 tablespoons cumin
2 tablespoons chili powder
2 tablespoons Bragg’s nutritional yeast
1 tablespoon Bragg’s apple cider vinegar
Hot sauce to taste
2 tablespoons fresh chopped cilantro

Directions

1. In large pot, over medium heat, add olive oil and sauté chopped onion until soft.
2. Add carrots and celery and sauté for a few minutes longer.
3. Add chopped kale and let wilt.
4. Add frozen vegetables and juices, can of tomatoes, broth and seasonings.
5. Let simmer for 25 minutes.
6. Add a dollop of Greek yogurt for extra protein and creaminess.
7. Enjoy!

Add half of the chickpeas to the food processor and process for 1 minute. Scrape down the bowl, then add the remaining chickpeas and process for until the hummus is thick and smooth, about 1 to 2 minutes more. If your hummus is too thick, run the food processor while drizzling in 2 to 3 tablespoons water, until it reaches your desired consistency.