ANTIOXIDANT SOUP (ALL INGREDIENTS ARE TO BE ORGANIC)

Antioxidant Soup (All Ingredients are to Be Organic) image

Provided by Deborahrah

Time 4h

Yield 5 quarts, 15 serving(s)

Number Of Ingredients 18

5 cups roasted organic vegetable stock
8 cups water
4 garlic cloves, minced
8 green onions, trimmed and sliced
3 cups raw carrots, diced into 1/2 inch pieces
4 cups sweet potatoes, diced, 1/2 inch pieces, with skin intact
3 cups purple cabbage, chopped
3 cups green beans (cooked)
1 cup delmonte sweet corn, drained
1 (10 ounce) package of cascadian farms chopped spinach or 6 cups of fresh Baby Spinach
4 cups chopped tomatoes (2 cans of 14 . 5 oz can be substituted)
4 ounces del- monte tomato sauce
1 (10 ounce) package of cascadian farms squash puree
1 (10 ounce) can pumpkin puree, not pumpkin pie style, can be substituted for squash
2 tablespoons dark miso, dissolved in
1 cup hot water
1/4 cup fresh oregano
1/4 cup fresh thyme

Steps:

Put the roasted vegetable stock and water in large pot; add garlic, onions, fresh carrots and sweet potatoes. Bring to simmer and cover. Cook for 25 minutes. Add green beans, sweet potatoes, corn and spinach. Cook for 10 minutes. Add tomatoes products, squash puree, miso mixture and herbs. Simmer for 60 minutes. You can add more water if you want a more brothy soup.
This soup can be frozen in quart jars. When I serve the soup, I usually add ½ cup of beans, rice, tofu or quinoa for each 1 cup of soup. Whatever is in the fridge works great. Great with rustic Italian rosemary bread!

Nutrition Facts : Calories 98.6, Fat 0.7, SaturatedFat 0.1, Sodium 189.4, Carbohydrate 22.2, Fiber 5.2, Sugar 6.7, Protein 3.7