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Categories:Viewed: 32 - Published at: 5 years ago
Ingredients
- 2 Sweet Onions
- 3 Yellow Potatoes
- 6 whole Carrots, Organic And Washed
- 1 Celeriac Root
- 2 Zucchini
- 4 stalks Celery
- 1/2 Butternut Squash (optional)
- 1 can (10 Oz. Size) White Beans (Eden Organic BPA-free Cans), Drained And Rinsed
- Sea Salt, to taste
- Pepper To Taste
Method
- Peel and chop all the raw veggies into bite-sized squares. Fill a large stock pot with water and add the veggies. Bring to a boil, then lower to medium heat. Cook at a medium boil, partially covered, for two hours. Remove from heat and add the cooked beans. Add salt and pepper to taste.
- This is one week's worth of soup. It can be stored in the refrigerator for up to five days, or frozen for later.
