About

This versatile recipe allows you to use any of your garden vegetables as available seasonally and desired.

Please remember that these recipes make 8-10 servings for larger families or those desiring to minister to others by sharing El’s bounty. Feel free to reduce in half if making for an individual or small family.

Ingredients

• 8 Cups Vegetable Broth
• 10 Cups Water
• Veggies (For Canned, rinse and add; for Fresh, wash and dice or chop):
  • 1 Bell Pepper
  • 1 Zucchini
  • 1 Yucca (peel prior to chopping)
  • 1-2 Large Carrots or 8 oz Baby Carrots
  • 2-3 Potatoes (increase by 2 if not using yucca)
  • 2 Sweet Potatoes
  • 1 Can Organic Green Beans
  • 1 Can Organic Yellow Corn
  • 1 Can Diced Organic Tomatoes
  • 1 Large Leek
  • 2 Onions
  • 1 Head Garlic
• Grains:
  • 1 Cup Barley
  • 1 Cup Winter wheat
  • 1 Cup Farro
  • 1/2 Cup Ancient Grains
  • 1/2 Cup Quinoa
• Beans:
  • 1 Can Organic Beans (Garbanzo, Red Kidney, etc. )
• Seasonings to Taste:
  • Onion Powder
  • Garlic Powder
  • Turmeric Powder
  • Garlic Salt
  • Cayenne Pepper
  • Siracha Sauce
  • Liquid Aminos
  • Bay Leaf

Directions

1. Bring broth and water to a simmer in a large stockpot over medium-high heat
2. Add all vegetables, bring to a boil, and simmer for 10 minutes
3. Add seasonings, stir, and continue to simmer another 20 minutes
4. Taste and continue to simmer until vegetables are desired tenderness
5. Remove bay leaf prior to serving