Vegetable Soup Recipe | Dr. McDougall

Ingredients

• 4 Cups Vegetable broth
• 1 Onion, chopped
• 2 Stalks Celery, chopped
• 2 Carrots, sliced
• 2 Cloves Garlic, minced
• 2 Cups Water
• 1 Yam, peeled and cubed
• 1 White potato, peeled and cut in large chunks
• 15 Ounce Can Chopped tomatoes
• 15 Ounce Can White beans, drained and rinsed
• 1 Bay leaf
• 1 Tsp Basil
• 1-2 Cups Chard, chopped
• 1/2 Cup Uncooked pasta