Immune Soup
Shared by: MedicineTalk
Source: Eli Camp, ND
Prep30 min Cook1 hr Total1 hr 30 min
Yield: 16 cups
Ingredients
Directions
Heat large soup pot for 10 min on med heat.
Add oil, wait 2-3 min.
Add ground chicken and saute for 7 min on medium heat.
Add kale, cabbage, onion, garlic and celery and saute for 15 min.
Add remaining ingredients: broth, pureed tomatoes, carrots, potatoes, salt, pepper, basil, oregano and ginger.
Bring to a boil, then cover and reduce heat and simmer for about 1 hour. Stir every 10 min or so. Serve hot. Will keep for up to a week in fridge.
Modifications: use black beans and vegetable broth for a vegan meal. If choosing this option, skip step 3.