35 minutes or less | batch prep

What You’ll Need:

1 medium red onion, diced

2 carrots, chopped

2 celery stalks, chopped

2 Tbsp olive oil

1 sweet potato, cubed

1 large parsnip, peeled & cubed

1/2 pound green beans, trimmed & chopped

1 bunch kale, torn from stem

1 quart veggie stock, no sugar added*

2 c filtered water

1 (28)oz can chopped tomato

1 (15)oz can kidney bean, drained and rinsed

1 bunch fresh parsley, chopped

2 tsp sea salt

1 tsp black pepper

Heat olive oil in a large soup pot. Add onion, celery & carrot. Sauté until

aromatic.

Add remaining ingredients. Bring a boil, then lower to a simmer. Cook for about 25 minutes, or until veggies are tender.

Portion into 5-6 glass containers for easy grab & go lunches throughout the week, or store the pot covered in the fridge for quick dinners throughout the week.

Serves 5-6

Freezes well

*Always read ingredient labels if allergens are a concern