No Meat Vegetable Soup - Cooking time 3 hrs.- Alkaline PH Friendly

No Meat Vegetable Soup - Cooking time 3 hrs.- alkaline friendly

-large pot - we use a dutch oven

-6 cups water

-4 level tablespoons of chicken soup base

-to taste - basil,worcester, tabasco,seasoned salt,pepper

-turnip,baby carrots,green beans,sweet potatoe,white potatoe,

celery, mushrooms,cabbage,kale(1/5 of a head) spanish 

 onion,celery, all cut in 1 inch pieces. Kale cut in strips, too 

 much of this leafy vegetable will produce a strong taste.We 

divide the kale head into 5 parts and freeze 4 of them for future 

soup. SuperMarket kale heads vary - ours are particullary large.

For the first hour

-1 handfull each brown rice,wild rice,barley,condiments. I have 

big hands so judge accordingly.Next to go in turnip,sweet 

potatoe,celery,carrots,,kale, to start - bring to a boil,turn down 

heat to simmer for about a hr.

For the second hour

Add cabbage,white potatoe, and onion cut in strips, and 

mushrooms. green beans, barely simmer - we use a trivet to control heat.

For the third hour 

Taste test often, within the last 15/20 minutes add a handful your 

favourite soup pasta. Soup will be done when turnip and sweet 

potatoe are easily cut. By adding vegtables in this order, all are 

done about the same time and do not disentgrate from over 

cooking.

The key to making this soup is the taste test. Check often

to see what suits your taste. I often add some more chicken 

stock and  sea or seasoned  salt.This makes a very thick soup

we sometimes water it down slightly before serving. Makes

enough for 2 for about 5 days, depending how hungry you are.