Healthy Recipes SOUPS

Grain and Vegetable Soup 

12 containers water (3 quarts) 1 glass lentils 

1/2 container darker rice 

1/4 container millet 

1/4 container amaranth 

1/2 pound mushrooms, cut 

6 scallions or 2 cloves garlic, cut 

4 stalks celery, cut 

4 carrots, cut 

7 cloves garlic, hacked 

2 tablespoons parsley 

2 teaspoon basil 

1/2 teaspoon ginger 

1/8 teaspoon or more cayenne pepper 

1/2 teaspoon dark pepper 

1 teaspoon ocean salt 

Heat water to the point of boiling in a 8-quart pot. Add fixings and permit to bubble for 3 minutes. Lower warmth and stew for 60 minutes. Mix at times. Serve hot. Extra soup can be solidified. Serves 6 to 8 individuals.

Vegetable Broth 

6 containers water 

2 huge potatoes, hacked into 1/2" pieces 1 container carrots, cut 

1 container celery, cut 

1 container another different vegetables 

4 cloves garlic, hacked 

1 onion, hacked (discretionary) 

1 teaspoon basil 

1 teaspoon dark pepper 

1 teaspoon parsley 

1/2 teaspoon ocean salt 

Put all vegetables into a 8-quart pot, include water, cover and gradually cook for 30 minutes. Strain and serve warm. Utilize vegetables for another dinner.