INGREDIENTS

1 ONION CHOPPED

2 GARLIC CLOVES CHOPPED

3 CARROTS DICED

2 CELERY STALKS DICED

1 SMALL TOMATO PASTE

VEGETABLE BROTH (OPTIONAL)

1 HEAD BROCCOLI

1 CAN BEANS, RINSE & DRAINED (YOUR CHOICE), I EITHER USE WHITE NAVY OR KIDNEY BEANS

1 CUP SPINACH CHOPPED

1 CUP KALE CHOPPED

1 CUP SWISS CHARD CHOPPED

1 CUP SWEEET POTATOES

1 TEASPOON SEA SALT

BLACK PEPPER TO TASTE

DIRECTIONS

  • IN A VERY LARGE POT SAUTEE IN OLIVE OIL:  1 ONION CHOPPED, 2 GARLIC CHOPPED, 3 CARROTS DICED AND 3 CELERY STALKS DICED, COOK FOR 5 MIN. STIRRING OFTEN,
  • THEN ADD ¾ OF A TOMATO PASTE (SMALL CONTAINER)
  • MIX WELL AND QUICKY THEN ADD YOUR BROTH OR PLAIN WATER
  • FILL THE POT ¾ FULL SINCE YOU STILL NEED TO ADD ALOT MORE VEGETABLES
  • THEN ADD 1 BROCCOLI CUT UP IN FLORETS, SPINACH, KALE AND SWISS CHARD
  • TIP: (ON A VERY LARGE POT, YOU CAN ADD 2 CUPS OF EACH GREEN VEGETABLE)
  • ADD 1 CUP OF SWEET POTATOES CHOPPED
  • ADD SALT & PEPPER TO TASTE
  • ADD BEANS THE LAST ½ HOUR OF COOKING TIME
  • COOK FOR 1.5 TO 2 HOURS, ONCE IT COMES TO A BOIL, SIMMER IT FOR THE DURATION OF COOKING TIME