H-Burn Soup
Serves 20 (1 cup + 1 cup water= 1 serving)
Makes 20 cups, but note that this soup makes a concentrate, so when you prepare to eat it, dilute it with an equal part of water (so that in total, this recipe makes enough for 40 cups of soup). To make your 2-cup serving, you will use 1 cup of this base and 1 cup of water. Just mix and reheat. And remember, you can always make more—this is a free food!
Ingredients
6 cups spring water
9 celery stalks, chopped
6 cups green beans
6 cloves garlic, smashed
9 zucchini, cubed
3 cups button mushrooms
3 cups parsley
1½ onions, diced
Sea salt to taste
Directions
Place water, celery, green beans, and garlic in a stock pot and cook for 5 minutes. Add zucchini, mushrooms, parsley, and onions and cook for another 5-7 minutes until tender. Let cool and pour all ingredients into a blender or blend in the pot with an immersion blender. When serving, dilute this concentrate with an equal amount of water, then heat and enjoy.
Serves 20 (1 cup + 1 cup water= 1 serving)
Makes 20 cups, but note that this soup makes a concentrate, so when you prepare to eat it, dilute it with an equal part of water (so that in total, this recipe makes enough for 40 cups of soup). To make your 2-cup serving, you will use 1 cup of this base and 1 cup of water. Just mix and reheat. And remember, you can always make more—this is a free food!
Ingredients
6 cups spring water
9 celery stalks, chopped
6 cups green beans
6 cloves garlic, smashed
9 zucchini, cubed
3 cups button mushrooms
3 cups parsley
1½ onions, diced
Sea salt to taste
Directions
Place water, celery, green beans, and garlic in a stock pot and cook for 5 minutes. Add zucchini, mushrooms, parsley, and onions and cook for another 5-7 minutes until tender. Let cool and pour all ingredients into a blender or blend in the pot with an immersion blender. When serving, dilute this concentrate with an equal amount of water, then heat and enjoy.
