As we've been discussing cleanses this October, we wanted to pass along this recipe for an easy to make, and good for you Detox Soup. When it gets chilly outside we love to throw together this soup and know we'll have a healthy meal in the fridge all week long. For more great recipes like this, be sure to check out Cooking up Help, a compilation of recipes from the MMH community.
Delicious Detox Soup
When possible, use organic vegetables in order to gain the most benefit.
2 medium leeks, cut in half, cleaned well, and cut into small pieces.
8 cups water.
4 cloves of garlic, crushed into a paste.
3 small zucchini, diced.
1 green pepper, thinly sliced.
3 small rutabagas or turnips, peeled, diced.
4 carrots, scrubbed clean, skins on, cut into chunks.
4 celery stalks, cut into rough chunks.
3 roma tomatoes, with seeds and skin, diced.
2 cups cooked pinto beans, I used dried ones that I cooked before hand and then used cooking liquids in the soup.
2 bunches of kale or spinach, thinly sliced.
Juice of 1/2 lemon, real salt, and fresh cracked black pepper, to taste.
- Heat a large pot over medium heat.
- Add the leeks, garlic, and green pepper. Simmer over low heat for 5 minutes, stirring often.
- Add carrots, celery and the rutabagas. Cook for about 3 minutes. Add the water, tomatoes and pinto beans, simmer over low heat for at least 30 minutes. The longer, the better the flavor is.
- 5 minutes before serving stir in the kale and zucchini. Cook for 5 minutes. Stir in lemon juice. Season with salt and pepper to taste.
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