This is part raw, part cooked, but notice that the cooking is very minimal for most of the ingredients so that nutrients are not destroyed! The beans and the tomatoes and onion and garlic are all that is cooked, everything else is basically just warmed up and softened.
Presoak ½ bag of organic kidney beans overnight
Before you make the soup the next day drain and rinse well and then they are ready for the soup.
Sauté the following in 3 Tbl. of coconut oil, stirring, in a medium-sized soup pan, for 5 minutes or less:
2 large or 3 small organic tomatoes
½ red onion chopped small
½ organic leek chopped
½ of a large elephant garlic piece chopped fine
Add 6-8 cups of water and the beans and bring to a boil.
Then turn it down and let it simmer for 15 minutes.
4 organic red potatoes chopped into cubes
½ of a small butternut squash peeled and cubed
1 ½ cups of organic green beans
2 beets chopped
2 yellow crooked neck squash chopped into small pieces
1/3 of an organic cauliflower head chopped into small pieces
simmer for 7 minutes or until squash and potatoes are tender
Finally, add Italian spices, tumeric, paprika, dash of cayenne, sea salt, chopped fresh basil,
and 4 organic swiss chard leaves chopped and stir in well and serve! Serve in bowls with a dash of fresh lime juice and some chopped cilantro and nutritional yeast.
Store in glass in the fridge. When you re-warm this up on another day, make sure to simply warm it up and not to cook it!