For lack of a better name, I am calling this soup Flu Soup 3. As its flu season and we always consume my Flu Soup 1 and Flu Soup 2, I wanted something a bit different. This is most definitely my new favorite soup now. The house smells amazing! It is very herb dense on purpose. Very strong flavors that are addicting! I combined Mexican flavors to bring this soup to life. Lime adds a wonderful citrus flavor while the rest of the veggies adds to the brew.
RECIPE 5 cups low-sodium veggie broth 1 15oz can tomatoe sauce or crushed 1 cup sliced red kale 1 cup sliced Nappa cabbage 2 sliced carrots 2 sliced celery stalks with leaves 1 cup cubed purple sweet potatoes 1/4 cup barley 8 oz sliced mushrooms 2 Limes (juiced) 2 tsp Turmeric 1/4 tsp black pepper 1 tsp ginger powder or 1 Tbsp fresh grated 4 minced garlic cloves or 1 tsp powder 1 tsp dried sage leaves 1 tsp dried oregano 1 tsp dried basil 1 tsp dried thyme 1 tsp old bay seasoning 1 tsp chili powder
Combine all the ingredients in a medium-sized pot and bring to a boil.
Reduce heat to medium-low and simmer covered but vented for 60 minutes.
Stir approximately every 15 minutes.
Makes 4 Meal Sized Portions