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IMMUNO SOUP

Free fast weight loss recipes, protein diets, weight charts, free gifts and much more!

1          cup beans (red kidney, pinto, etc.),
            soaked overnight or canned
2          whole carrots, sliced thin
1          whole beet, sliced
1          whole potato, diced
1          head celery, chopped
1          bunch parsley, chopped
1/2       pound sliced green beans
4          whole zucchini, sliced thin
1          bunch sliced scallions
1          pound chopped spinach
1/2       head cauliflower, broken in pieces
1          whole rutabaga, chopped
1          whole turnip, chopped
2          cloves crushed garlic
1/2       whole bell pepper, chopped
1/2       teaspoon oregano
1/2       teaspoon marjoram
1/2       teaspoon rosemary
1/2       teaspoon sage
1          teaspoon thyme

Soak beans overnight and discard water. Wash and prepare the vegetables. Place the root vegetables (carrots, potatoes, turnip, parsnip or rutabaga) into a large pot with the beans. Half fill the pot with water and bring to a boil. Cover and simmer for 10 minutes. Add all of the other ingredients and season to taste. Return to a boil and cook uncovered for 1-2 minutes more. Cover and simmer for another 30 minutes. Adjust seasoning and serve hot or cold, with hot crusty bread.

Notes: Excellent source of Vitamin C, A, B6, B1, B2, Folacin, Calcium and Iron.
Good source of Niacin and Zinc.
This soup improves with age. Split into 1-2 cup-sized servings and freeze for a quick and healthy meal. You can add grated cheese to the surface of a bowl and melt it under a hot grill. For variety include brown rice, barley, noodles or corn. Tamari, soy sauce or Bragg's liquid aminos also add flavor.

Serves 8
Prep Time: 0:45
Total Calories 179
Protein 12g
Carbohydrate 35g
Fat 1g
Cholesterol 0mg
Dietary Fiber 13g
%Calories from Fat 5%

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