Cozy Vegetable Soup
Green Valley Spa
Serves 12

Ingredients:

• 3 pounds fresh tomatoes
• 3 cups water
• 5 tablespoons Bragg Liquid AminosŪ
• 4 bay leaves
• 1/2 cup sun-dried tomatoes
• 1 cup baby carrots, diced
• 2 tablespoons JensensŪ Protein Seasoning
• 2 cups broccoli florets
• 2 pounds ground turkey breast
• 4 garlic cloves
• 4 tablespoons fresh basil, minced
• 1/2 teaspoon black pepper
• 15 ounces canned kidney beans, drained
• 6 teaspoons Parmesan cheese, freshly grated

Preparation:

1. Put peeled and diced tomatoes (if using fresh), water, Bragg Liquid Aminos, and bay leaves into a 6 quart pot. Bring to a boil, reduce heat to simmer, and cook for an hour.
2. Cut sun-dried tomatoes into small bits and put in pot, or put in 1 cup of water to rehydrate, let set for 20 minutes, and then swirl in the blender until they begin to be cut into small pieces (not smooth). Add them to the soup pot, along with baby carrots and protein seasoning. Bring to a boil and cook for 15 minutes.
3. Add broccoli, bring to a boil, and cook for another 15 minutes.
4. While soup is cooking, spray a frying pan with vegetable spray and crumble ground turkey into pan. Cook until all signs of pink are gone.
5. Blend in blender garlic cloves and basil with 1/4 cup of water. Just enough to mince garlic and basil. Add basil/garlic mixture and pepper to soup pot. Mix together and let cook for about 5 to 10 minutes.
6. Add cooked ground turkey and kidney beans. Garnish each bowl with 1/2 teaspoon grated Parmesan cheese.