| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Soups, Mcdougall, Vegetarian |
8 |
Servings |
INGREDIENTS
| 2 |
c |
Dried split peas |
| 3 |
md |
Yams, peeled and diced |
| 3 |
|
Leeks, diced |
| 2 |
tb |
Sliced fresh ginger |
| 4 |
|
Celery stalks, diced |
| 3 |
|
Carrots, diced |
| 1 |
ts |
Salt |
| 3 |
tb |
Braggs aminos |
|
|
Water |
| 1/8 |
ts |
Cayenne pepper |
INSTRUCTIONS
Place all the ingredients except the cayenne pepper in a large pot. Add
water so that there are 2 inches of water over the vegetables. Cover, bring
to a boil, turn down the heat and simmer for 2 hours, or until all the
ingredients are mushy. Stir often to prevent sticking. If the soup becomes
too thick while it is cooking, add some boiling water, or your can thin it
with a bit of water at the end of the cooking time for a lighter soup. Add
cayenne pepper, adjust the seasonings, and serve.
From "The High Road to Health" by Lindsay Wagner & Ariane Spade
A Message from our Provider:
“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”