Whenever we travel I have this soup stored in my freezer at home ready to boost our immune systems into fighting off any bug that we might have picked up. It is great to make for family and friends as well as making it for yourself. Everything is right here to come to the rescue from fighting colds to cancer plus it is delicious. Have everything ready to go and it will pull together quickly. You can do this. -To your good health, Lee
1 ½ C. dried navy or black beans rinsed and cooked till just tender or 2 cans drained.
1 tsp olive oil
3 cloves garlic, chopped
Zest of 1 organic lime and juiced separately
1 small red onion diced
2 stalks celery, diced
1 large bulb fennel, finely chopped
6 cups greens (cabbage, kale, collards, broccoli leaves) chopped into ½ ” pieces
2-3 cups vegetable stock
28 oz. can tomatoes, diced with juice or 6 medium fresh tomatoes
1 small can chopped green chilies mild
Chopped cilantro to garnish
Optional or delete if vegan- Dollop of Greek yogurt or strained kefir cheese to go on top of each bowl
Heat oil in a soup pot over medium heat no hotter than that and immediately add garlic.
Add lime zest stirring constantly until garlic is tender- a few seconds. DO NOT BROWN
Toss in onion, celery, and fennel and sweat all, stirring, until soft (4-5 minutes).
Add all greens and stock then cover pan and gently cook for 4-6 minutes.
Gently pour in beans and tomatoes and heat through only
Stir in chilies, cilantro and lime juice to taste, heat through once more and serve
Garnish each bowl with the Greek yogurt or chopped cilantro on top.
(Do not boil this soup or you risk losing that wonderful green color)