Ingredients

The following ingredients have 13 Servings
  • 1 – [ 46 oz. can ] tomato juice
  • 10 cups water (or broth)
  • 1 cup Pacific organic vegetable broth*
  • 2 cups peas, frozen
  • 2 cups corn, frozen
  • 2 cups baby lima beans, frozen or canned (if canned, drain and rinse)
  • 1 – [ 15.5 oz. can ] cannellini beans, drained and rinsed
  • 1 – [ 15.5 oz. can ] kidney beans, drained and rinsed
  • 2 – [ 14.5 oz. cans ] green beans, drained
  • 1 – [ 15.5 oz. can ] pinto beans, drained and rinsed
  • 1 cup pearl white onions, frozen
  • 3 large celery stalks, chopped
  • 3 large carrot, chopped
  • 1 cup uncooked lentils
  • 20 baby potatoes, quartered
  • 8 cups green cabbage, shredded (one small green cabbage)
  • 2 teaspoon sea salt (+/- to taste)
  • ¼ teaspoon black pepper (+/- to taste)
  • 2 Tablespoons dried minced onion flakes
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon cumin
  • 1 bay leaf

Instruction

  • Place all the ingredients into a very large stock pot (at least a 10-quart stock pot) except the baby potatoes. Bring to a boil then lower the heat to medium-low and cook for 20 minutes.
  • After 20 minutes, add the quartered baby potatoes and cook over medium-low heat for an hour.
  • Occasionally stir and check the tenderness of the baby potatoes and lentils. Once all the vegetables, baby potatoes and lentils are tender, taste the broth flavor, add more spices as needed, discard the bay leaf before serving.
  • Yields 1.5 gallons of detox soup.