This is a recipe for a vegetable soup rich in many vitamins and minerals to build immunity and provide anti-carcinogenic nutrients. It makes a filling meal despite being low in calories. It is also high in dietary fiber, which improves the internal regulation of hormones and promotes colon health.

Ingredients:

• 3 celery stalks with leaves, cut into 1-inch slices
• 3 carrots, cut into 1-inch slices
• 1 large onion, chopped or 1 bunch scallions
• 3 cloves garlic, peeled and left whole
• ¼ cup chopped fresh Italian parsley
• 1 bay leaf
• 1 teaspoon dried thyme leaves
• ½ lb green beans
• 2 c. cauliflower florets
• 4 zucchini
• ½ green bell pepper
• 1 turnip/rutabaga
• 1 parsnip
• 1-2 tablespoons red miso paste
• herbs to taste (thyme, oregano, marjoram, etc.)

• Wash, slice, or chop all the vegetables.
• Place root vegetables (carrots potatoes, turnip, rutabaga, or parsnip) into a large pot.
• Add 3 quarts water and bring to a boil.
• Cover and simmer for 10 minutes.
• Add all other ingredients and seasonings.
• Cover and cook over low heat, stirring occasionally, until vegetables are tender.

* You can add carbohydrate energy by adding brown rice, barley, potato and/or various beans. You may also serve with hot bread.

** Tamari, soy sauce or Bragg's liquid aminos may be used to enhance flavoring. However, if you are on a low sodium diet, you may want to use fresh herbs as seasoning.