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Rainbow Vegetable Soup

Laura Dolson
  • 45 minutes
  • Serves 9

INGREDIENTS

1

Bay leaf

1 cup

Carrot (chopped or chopped pumpkin if available)

2

large stalks Celery

1

Chard, large leaf

4 cloves

Garlic

10 oz

Green beans, frozen or fresh

1

Onion, medium

1

Red bell pepper, medium

1 15 ounce can

Tomatoes

5 cups

Vegetable stock

1 tbsp

Hot sauce

1/2 tsp

Cinnamon

1

heaping tbsp Paprika, sweet

3 tsp

Turmeric

2 tbsp

Olive oil