------- Hearty Vegetable soup recipe ---------


*1 cup white beans, sorted, rinsed, and soaked 
    overnight in water 
4 bay leaves 
1 teaspoon olive oil 
½ cup chopped leeks, shallots, or onions 
1 tablespoon Bragg Liquid Aminos or tamari soya sauce 
½ teaspoon black pepper 
1 teaspoon basil, dried 
1 teaspoon marjoram, dried 
1 teaspoon dill, dried 
1 teaspoon oregano, dried 
1 cup diced carrots 
1 cup sliced celery 
1 cup cauliflower florets 
5 cups vegetable stock 
1 cup zucchini, halved lengthwise, then sliced 
1 cup coarsely torn greens: mixed spinach, kale, 
   Swiss chard 
2 tablespoons tomato paste 
1 tablespoon thinly sliced fresh basil 
1 tablespoon chopped fresh parsley 

Drain the beans and place in a large soup pot. Fill the pot with 
water to a level that is 2 inches above the beans and add 2 of 
the bay leaves. Bring to a boil and cook until the beans are soft,
about 1 to 1 ½ hours. Replenish the water as needed to maintain a 
rolling boil. Drain the beans and set aside. Discard the liquid. 

In the same large soup pot, heat the oil and add the leeks, aminos, 
herbs and spices, and carrots. Sauté for 3 or 4 minutes, then add 
the celery and cauliflower. Add ½ cup vegetable stock if the mixture 
begins to dry out. Continue to sauté for 4 or 5 minutes, then add 
the white beans and zucchini. Stir frequently and combine well with 
the herbs and spices. Add the greens and simmer for 3 minutes, then 
add the remaining vegetable stock to just cover the mixture. Add the 
2 remaining bay leaves and bring to a boil, then reduce the heat 
and simmer 10 minutes. Add the tomato paste and simmer another 10 
minutes. Remove the bay leaves before serving. Ladle the soup into 
bowls and garnish with fresh basil and parsley. 


*Recipe page - 150 "The Chopra Center Cookbook" by Deepak Chopra, 
M.D., David Simon, M.D. and Leanne Backer ISBN 0-471-26604-3 
The nutritional facts are: Per 1 ¼ cup serving Calories 268, 
Total fat 2.1 g, Saturated fat .4g, carbohydrates 46.3 g, Protein 
15.9 g. If you add a different protein as I suggest these 
statistics will change.