Ingredients
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12 cups broth (beef, chicken, vegetable or bone)
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1cup prepared ancient grain grits
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1 cup each: onions, celery, zuchinni, yellow pepper
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1can diced tomatoes
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2 Tablespoons safflower or olive oil
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3 cloves garlic
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2 Tablespoons of Italian herbs
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1bay leaf
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1 teaspoon each salt and pepper
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1/2 cup each corn, sweet peas, green onion, fresh parsley, fresh basil
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2 cups chopped kale or spinach
Preparation
Step 1
Preheat your soup pot with organic safflower or olive oil. Saute onion, carrots and yellow pepper until tender.
Step 2
Add remaining vegetables: sliced celery, diced zucchini, mushrooms, diced yellow pepper, canned tomatoes, grits, minced garlic, Italian herbs, bay leaf, salt and pepper and broth. Bring to a boil, then reduce heat to medium low, cover and simmer for 30 minutes.
Step 3
Finishing touches: add corn, sweet peas, green onion, chopped kale or spinach, parsley and basil.
Step 4
Simmer for an additional 5 minutes and serve.
