Vegetable Soup

vegetablesThis recipe was adapted from Nourishing Traditions, a cookbook by Sally Fallon. She says of this soup, “(It is) recommended for increased energy and treatment of stress. In particular, zucchini with it high sodium content nourishes the adrenal glands. Thomas Connelly, a chiropractor from Washington, D.C., recommends this soup for back pain, ligament problems and other symptoms of depleted adrenal function.”

4 cups chicken stock, vegetable broth*, or filtered water
4 TB tomato paste
1 cup french beans, cut into 1 inch lengths
1 cup finely chopped celery with leaves
2-3 med. zucchini, sliced
2 TB parsley, finely chopped
1/2 tsp paprika
sea salt or fish sauce and pepper
optional: add brown rice or chicken to give it more substance!*

Bring stock or water and tomato paste to a boil, blend with a wire whisk and skim. Reduce heat, add beans, celery, and zucchini and simmer until they are just tender and still green, about 10 minutes. Stir in parsley and season to taste, and any other desirable ingredients.

*This is not part of Dr. Connelly’s and Sally Fallons original recipe


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