Rainbow Veggie Bean Soup

Ingredients

• 14 cups kale, chopped
• 22 cups spinach
• 31 cup broccoli florets
• 42 medium carrots, sliced
• 51 medium sweet potato, cubed
• 61 3/4 cup cooked black beans (from 3/4 cup dried, organic)
• 71 3/4 cup cooked chickpeas (from 3/4 cup dried, organic)
• 83 tbsp olive oil
• 91/2 cup organic coconut milk (carton style)
• 101/2 cup fresh blueberries
• 114 cups vegetable broth
• 121 tsp sea salt

Instructions

1. 1

   Chop all vegetables into roughly equal-sized pieces to ensure even cooking.

2. 2

   Heat a large skillet or pot with olive oil and sauté onions and garlic until fragrant.

3. 3

   Add chopped vegetables and beans/lentils to the skillet, stirring to combine and prevent sticking.

4. 4

   Pour in bone broth or vegetable broth and coconut milk, then season generously with herbs and spices.

5. 5

   Simmer the mixture on low heat until vegetables are tender and liquid has reduced slightly.

6. 6

   Top with fresh berries and serve hot as a nutrient-dense, colorful meal.