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–+ servings
David Murphy

Detox Vegetable Cleanse Soup

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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 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
 

  1. 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.
  2. Next add the salsa, chili powder, oregano, cumin, and paprika.
  3. 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.
  4. Add enough additional liquid so that it comes to the top of the ingredients. You can use water or more broth.
  5. Bring the soup back to a simmer, stirring frequently so that everything is evenly combined.
  6. Simmer over medium-low heat until the vegetables are tender to your liking. This was about 15 minutes for me.
  7. Taste and adjust the salt and pepper. Additionally, you can add any additional seasoning you like too.
  8. When the soup tastes the way you want it, remove it from the heat and stir in the spinach and green onions.

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