Rainbow Soup

9 cups
100% would make this recipe for Rainbow Soup again.

This is one of those soups that people tend to love. I often put leftover turkey or chicken in it. It is also good with beans or chick peas, if your diet allows. The idea is that it has vegetables from all the "color groups", so lots of antioxidants and other nutrients. If you have any fresh herbs around, feel free to throw them in

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Rainbow Soup Ingredients

1 whole Onion chopped	hot sauce a little
2 stalks Celery chopped	1 can (16 oz) Tomato chopped
4 cloves Garlic pressed	1 large leaf of chard about 1 and 1/2 cups - can use spinach or other dark leafy gree
1 whole Pepper, red chopped	10 oz frozen green beans (or fresh)
1 cup Carrot chopped	5 cups stock or broth (I like vegetable or chicken Better Than Boullion .but watch the
1 tablespoon Paprika, sweet	1 tablespoon Oil, Olive extra-virgin
3 teaspoons Turmeric	Pepper, black
1/2 teaspoon Cinnamon	Salt
1 whole Bay leaf

Instructions for Rainbow Soup

1. In large soup pot, put oil, onion, and celery. Cook on low heat for 5-10 minutes to develop more sweetness in the onion.

2. Add garlic and turn up the heat to medium. Cook for a minute or so and add the peppers and carrots. Cook another minute or two and add the spices. Stir and cook until fragrant - another minute or so.

3. Add tomatoes and stock, and simmer for 15 minutes. Add frozen beans and chard and simmer for another 5 minutes or until the beans are cooked.

4. Adjust seasonings.

Main Ingredient: VegetablesCuisine: Uncategorized

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