It’s simple, tasty, and super healthy. This soup is vegan, gluten free, plant based, and chock full of vitamins, minerals, and healing phytonutrients. The beans pack in the protein, while the vegetables complete it with all 18 amino acids.
1 frozen bag of soup veggies (whichever you prefer)
1/2 bag of dried and soaked black eyed peas
About 50-60 ounces of vegetable broth (MSG free)
Seasonings to taste- I added a sprinkling of garlic powder, onion powder, and Himalayan salt.
Bring the broth to a boil, and add the beans. Add the bag of veggies about 30
minutes later. Keep an eye on the beans- they should be soft after a total of 45-60 minutes in the boiling broth. Season to taste and serve!
Megan Normansell (Kerkhoff), CHC, AADP, CFH
Certified Holistic Practitioner/Holistic Nutrition/Herbalist/Wild Edibles Guide
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