Beans and Greens Soup (Vegan)

I got so excited when I found this giant bag of Sprouted Bean Trio at the store. I was just waiting for a cold snowy day. Finally, last Sunday afternoon I dug through my fridge and pantry and made this soup. It was even better the next day. I had these beautiful rainbow carrots from my Door to Door Organics box.  Plus some yellowing kale that I needed to use, 2 stray swiss chard leaves and a brand new bunch of beets with lovely green attached. Beet greens are great but they seem to go bad in the fridge very quick. So I try to use ‘em quick.

                Rainbow carrots                                                                               Beet Greens

Ingredients

1 Small onion (or 3 shallots), chopped

3 Carrots, chopped

2 Celery stalks, chopped

3 Garlic cloves, diced

1 Bell pepper or 1 zucchini or 0.5 lbs. green beans, chopped

2- 32oz Vegetable broth

2 Cup Sprouted dried beans (Mine was Lentils, Adzuki and mung beans)

1- 28oz can organic fire roasted tomatoes

2 Bunches of Greens- swiss chard, kale, or beet greens (I used all a mix of all 3)

2 teaspoons Italian seasoning

¼ Cup Chopped fresh Parsley

Coconut oil

Salt & pepper to taste

Directions

1.     Heat some coconut oil in a very large pot. Toss I chopped onions, celery and carrots. Cook for 5 min.

2.     Add bell pepper and garlic. Cook 2-3 minutes more

3.     Wash and tear up the greens (discard thick stems) I prefer to tear my greens by hand instead of chop.

4.     Add the rest of the ingredients and cook according the package of beans. I brought to a boil then simmered covered for 40 min.

Eat and enjoy!