Healthy and necessary because we are entering a cold and flu season. Also, it is perfect for weight-loss.Leeks: Supply potassium, folic acid, beta-carotene and vitamin C. Leeks assist the body to dispose of uric acid.Garlic: Can kill 23 types of bacteria, including salmonella. It also contains (ready?) diallyldisulphide-oxide, which prevents collecting in the arteries. Garlic has A, B and C vitamins which fight carcinogens and gets rid of toxins and may even aid in preventing certain types of cancer. Garlic will regulate blood sugar metabolism, stimulate and detoxify the liver as well as stimulate the blood circulation and nervous system. Amazing!Carrots: Vitamin A, C, E, B6 just to name a few. Celery: Excellent source of Vitamin C and fiber. It contains folic acid, vitamins B1, B2 and B6 and a good source of calcium. Celery also enhances the activity of white blood cells, lowers blood pressure, lowers cholesterol and improves detoxification.Rutabagas: Packed with Vitamin C, finer and folate.Tomatoes: Vitamin C, A and B. Potassium and fiber.Pinto Beans: A good source of protein, vitamins and minerals. Soluble fiber, calcium, phosphorus, potassium and iron. Pinto beans are also a great source of energy! What mom doesn’t need that? Kale: Powerful antioxidant properties and acts as an anti-inflammatory. High in beta carotene, vitamin C, and rich in calcium. Black Pepper: stimulates the taste buds in a way that an alert is sent to the stoumach that will increase hydrochloric acid secretion, thereby improving digestion.
Cook Time: 60 minutes
Prep Time: 20 minutes
- 1 Leek, cut in half, cleaned well, dried and cut into small pieces
- 2 Cloves of garlic, crushed
- 3 cups Baby carrots
- 4 Celery stalks, medium sized dices
- 3 Small rutabagas, peeled and diced medium size
- 8 cups Veggie or chicken stock
- 1 Can diced tomatoes
- 2 cups Pinto beans
- 2 Bunches of kale, sliced thin
- dashes of Salt (seasoned or non) and Black pepper
1. Heat a large pot over medium heat.
2. Add the leek and garlic over low heat, about 5 minutes, stirring occasionally.
3. Add carrots, celery and the rutabagas. Cook for about 3 minutes.
4. Add the stock, tomato and pinto beans, simmer over low heat at least an hour. Or you can put this soup in the crock pot on high all day. The longer it cooks, the better the flavor will absorb.
5. About 15 minutes before serving stir in all of the kale.
6. Season with salt and pepper to taste.
Contributed by: Sara Pelham