There are no set measurements for this so you can decide the amount of vegetables you want to use.
You can use frozen (bags or boxes, organic if possible) vegetables (they have the most nutrition anyway) to make it even easier.
You can double the amounts and make a double portion and freeze in small containers.
2 Large Leeks, finely chopped
2 TBS good olive oil
Soy Beans (edamame), frozen 1 bag
Carrots, cut into slices or chunks (1 or 2 bunches, don't peel) or bagged ones
2 large sweet potatoes (not yams) peeled and cut in chunks
1 large bunch of chopped italian (not curly, it has less flavor) parsley
String beans, frozen (cut) 1 or 2 bags
*You can also add 1 box of frozen peas, although it's not a high alkaline vegetable
Salt to taste (try not to add too much salt)
Wash leeks well and chop finely (you can coarsly chop and then chop in food processor if easier). In a large soup pot add leeks to olive oil and saute lightly for a few minutes on medium heat careful not to burn.
Add all the vegetables and cook for a few minutes over medium heat.
Add enough water (filtered if possible, even Brita) to cover well and salt. Partially cover and bring to a low boil for a few minutes. Lower heat and while still partially covered cook for about 40 minutes on a high simmer.
If you like you can puree the soup after it's cooled a bit either with an immersion blender or regular blender/food processor.
This soup is very nutritious and also gives you protein from the soy beans.
You can serve it with chunks of tofu for added protein.
[Mod Note: I edited your title, it was in all caps (constitutes yelling), which is not allowed. See the forum rules]
Post Edited By Moderator (Admin) : 1/22/2007 12:39:57 PM (GMT-7)