Vegetable Bone Broth Soup

This soup never fails with our toddler, and it’s so easy to put together on a busy weeknight. The trick is to keep a few ingredients on hand: high-quality bone broth (or vegan mineral broth), organic frozen vegetables, and canned organic beans. I’ve shared the exact ingredients we used in this recipe below, but you can improvise with whatever you happen to have in your fridge. Let us know what you created in the comments!

Ingredients:

2 tablespoons extra-virgin olive oil

1/4 cup thinly sliced scallions

1 clove garlic, minced

1/2 teaspoon ground turmeric

2 cups high-quality bone broth

2 cups filtered water

1 can chickpeas, drained + rinsed

1 cup chopped fresh kale

1/2 cup frozen peas

1 cup cooked brown rice

Sea salt + freshly ground black pepper, to taste

Fresh lemon juice, to taste

Instructions:

In a large heavy-bottomed soup pot, warm the oil over medium heat.

Add the scallions and garlic, saute for 2 minutes.

Add the turmeric, stir to coat the scallions.

Pour in the bone broth and water. Bring to a simmer, and season with salt and pepper.

Add the chickpeas, simmer gently for 10 minutes while you prepare your vegetables.

Now add the kale, peas, and rice. Simmer 5 minutes more, until kale is wilted and peas are defrosted.

Remove from heat, and season to taste with salt, pepper, and fresh lemon juice.