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–+ servings

Detox Vegetable Cleanse Soup

David Murphy
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Serving Size 38 Cups

Ingredients

  • 9 large carrots peeled and sliced
  • 1 large head of cabbage chopped (approximately 13 cups)
  • 5 onions diced (approximately 6 cups)
  • 1 head of garlic peeled and chopped
  • 5 cups fresh or frozen green beans cut into bite size pieces
  • 10- ounces of fresh kale tough stems removed and chopped
  • 2 32- ounce containers of hearty vegetable broth
  • 12- ounces salsa or one can of diced tomatoes & juice
  • 1 tablespoon chili powder
  • 2 teaspoons dried oregano
  • 2 teaspoons cumin
  • 2 teaspoons paprika
  • 6- ounces of fresh spinach leaves roughly chopped
  • 7 green onions sliced
  • Salt and pepper to taste

Instructions

  • In a large stock pot, add the carrots, cabbage, onions, garlic, green beans and kale - in that order. I used a 12-quart stock pot, and it was full to the top, so you'll need one at least that big.
  • Next add the salsa, chili powder, oregano, cumin, and paprika.
  • Pour both containers of broth over the ingredients and bring to a boil over high heat. Turn the heat down to medium, cover and cook for about 5-10 minutes. As the ingredients come up to temperature, they will start to wilt and break down making it easier to stir.
  • Add enough additional liquid so that it comes to the top of the ingredients. You can use water or more broth.
  • Bring the soup back to a simmer, stirring frequently so that everything is evenly combined.
  • Simmer over medium-low heat until the vegetables are tender to your liking. This was about 15 minutes for me.
  • Taste and adjust the salt and pepper. Additionally, you can add any additional seasoning you like too.
  • When the soup tastes the way you want it, remove it from the heat and stir in the spinach and green onions.