Hammer and Chisel Mixed Veggie Soup

This recipe, from Beachbody's newest program,  Hammer and Chisel, is bursting with veggies...veggies I normally couldn't get anyone in my family to eat: kale, cabbage, onions are just few. But adding almond milk and then blending all the ingredients hides the vegetables and it just tastes smooth and creamy!

I added some chunks of left over grilled chicken breast for me, but for my husband and sons I, not only added chicken, but I added brown rice ziti pasta as well. It made a hearty, stew-like dinner on a cool, December night! Perfect, healthy, clean comfort food, packed with veggies!!

It's also the perfect snack to tide me over when I'm hungry. I made a big pot on Sunday, put it into individual containers, froze them, and good them with me to work all week.

 INGREDIENTS
4 Cups hot filtered water (I used low sodium vegetable broth)
2 medium carrots, peeled, cut into 1.5 inch pieces
4 oz green beans, ends trimmed, coarsely chopped
1.25 Cups coarsely chopped cabbage (about 4 oz)
3 Cups fresh kale or spinach (I used kale)
3 medium celery stalks, coarsely chopped
3 TBSP reduced sodium tamari soy sauce (gluten-free)
1 cup unsweetened almond milk, warm
Fresh parsley for garnish
The ingredients above are the original recipe. I altered it by adding one small, chopped onion and 3 cloves of minced garlic.

DIRECTIONS
1. Spray large soup pot with olive oil or coconut oil baking spray. Saute onions, celery, carrots, and garlic for about 5 minutes.
2. Add water or broth.
3. Add green beans, cabbage, kale, and celery. Cook for 10 minutes or until soft.
4. Add tamari, and almond milk. Stir.
5. Place soup in a blender or food processor, and blend in batches if necessary, or use an immersion blender to blend until soup is smooth.

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