Vegetable 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 lentils (from 3/4 cup dried, organic)
• 82 tbsp olive oil
• 91 3/4 cup organic coconut milk (carton style)
• 101/2 cup fresh blueberries
• 114 cups bone broth or vegetable broth
• 121 tsp dried thyme
• 131 tsp sea salt

Instructions

1. 1

   Sauté chopped onions and garlic in olive oil until fragrant and translucent.

2. 2

   Add selected chopped vegetables and beans/lentils to the pan, stirring to combine.

3. 3

   Pour in bone broth or vegetable broth and simmer until vegetables are tender and beans are cooked through.

4. 4

   Stir in coconut milk and season with herbs and spices to enhance flavor.

5. 5

   Top with fresh berries and serve as a nutritious, diabetes-friendly meal.