Lee's Kitchen Tips:
If you want to enhance the flavor of your soup and add additional health benefits, I posted my recipe for Bone Broth below.
3 bunches collard greens, stems removed and chopped
1-inch piece fresh ginger, grated
¼ t cayenne pepper
Cover and simmer for 45 minutes.
If you want to further the health benefits of your vegetable soup and you are not a vegetarian, the addition of bone broth not only makes this soup even more delicious, but helps boost your immune system to heal disorders like asthma, arthritis, and allergies. Just get a few packs of bones from grass fed animals. Start this bone broth the day before you want to add it to your Detox Vegetable Soup.
5 to 6 lbs of mixed bones, such as oxtail and marrow
1 gallon cold water
2 T apple cider vinegar
1 onion, washed and unpeeled, roughly chopped
2 carrots, washed and unpeeled, roughly chopped
2 stalks celery, with leaves, roughly chopped
2 bay leaves
Sea salt and freshly ground black pepper
Trim off any excess fat from bones and rinse with cold water.
Pat bones dry and place them on a large baking sheet or roasting pan.
Bake in a 400 degree F oven for one hour, or until bones are browned.
When bones are browned, drain off any fat and discard.
Transfer bones to a soup pot and add the cold water and apple cider vinegar.
Let sit on stove top for 15 minutes.
After 15 minutes, bring to a boil, Add onion, carrots, celery, and bay leaves.
Reduce heat to a very slow simmer. Partially cover and let simmer for 14 hours.
During the first few hours of simmering, you will need to remove the impurities that float to the top.
Use a big spoon and discard these impurities.
Check every 30 minutes during the first two hours of simmering.
When broth is done, let cool and then remove bones and vegetables with a large slotted spoon. Pour broth through a fine mesh strainer into a large glass jar or two glass jars and store in the refrigerator until ready to use.