Soups | Whole Health Resources

Ingredients

• 6 cups water or vegetable bouillon
• ¼ cup chopped fresh parsley
• 4 cups red cabbage
• 6-8 cps. water or vegetable stock
• 1-2 inch piece of kombu seaweed
• 4-6 dried donko
• 3 cans organic black beans
• 2 cups vegetable broth
• Two 14 ounce cans diced tomatoes
• 1 large or 2 small bunches escarole
• 1 large onion or 2 leeks
• 2-3 cloves garlic, minced
• 5 cps. filtered or spring water
• 2 cps. sliced vegetables: leeks, carrots, dried
• 3-4 cps winter squash (buttercup, butternut, kabocha or acorn) cut in chunks
• 1 sweet
• One medium butternut squash about 1 1/2 to 2 pounds
• One tablespoon olive oil