Ingredients
- 3 (14 ounce) cans vegetable broth
- 1 (15 ounce) can tomato puree
- 14 ounces vegetable juice
- V8 style
- 1 (15 ounce) can great northern beans or 1 small white beans
- drained and rinsed
- 2 carrots
- chopped
- 12 cup brown rice
- uncooked
- 12 cup onion
- finely chopped
- 1 teaspoon dried basil
- 12 teaspoon celery seed
- 1 teaspoon dried oregano
- 1 teaspoon parsley
- 14 teaspoon salt
- 12 teaspoon season salt
- 14 teaspoon fresh ground black pepper
- 2 garlic cloves
- chopped
- 8 cups kale leaves
- finely chopped (or 8 cups fresh spinach)
- chopped onion
- fresh diced tomato
- shredded asiago cheese
Instructions
- In a large soup pot, combine all except the last ingredient and garnishes.
- Bring to boil, turn heat to low and cover for 20 minutes.
- Stir in kale or spinach and cook 5-10 more minutes.
- Garnish with fresh onion, fresh diced tomato and Asiago cheese.
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