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Starter Soup

As part of a whole plant dominate diet, this soup is a great reset for your new lifestyle.  Please use fresh ingredients and organic when you can. Do not use canned vegetables other than he recipe list.  

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 7 cups


  • 1 tsp olive oil
  • 1 cup organic celery, chopped
  • 1 cup organic carrots, chopped
  • 1 cup organic shallot or organic onion chopped
  • 1 cup organic summer squash, chopped
  • 1 cup mushrooms, chopped
  • 1 cup organic red potatoes, chopped
  • 1 cup organic parsley, chopped
  • 1 1 15 oz can organic kidney beans
  • 1 1 15 oz can organic garbanzo beans
  • 1 28 oz can organic, fire roasted tomatoes
  • 2 cloves garlic, minced
  • water to cover ingredients in pot
  • 4-8 fresh basil leaves, chopped
  • 1 cup organic spinach or organic kale, packed
  • salt and pepper to taste


  1. In a stock pot heat olive oil.  Add celery, carrots and onion.  Cook until onions are slightly translucent. 

  2. Add all ingredient to the spinach. Cover with water and bring to a boil.

  3. Reduce heat and cook on low for 1 hour covered, stirring occasionally. 

  4. Uncover add spinach and taste.  Add salt and pepper to taste.  Go slow and careful not to over salt.  

  5. Serve hot or cold.  Store leftovers in the refrigerator for up to 7 days.  

Recipe Notes

Can add these dried or fresh herbs for more flavor...