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Tuesday, October 20, 2009 | 0 Comment
1 small Cabbage 1 Red Bell Pepper 1 Onion 2 Carrots 2 Celery 1 Zucchini 1 Yellow Summer Squash Cut vegetables as preferred. Cover carrots and celery with water in soup pot. Cook gently until they just begin to "give," then add remaining ingredients. Do not overcook. Serve hot with flax seed oil, Bragg Liquid Aminos, and cayenne pepper to taste.
Source:
Back to The House of Health 2 by Shelley Young.Excerpt permission granted by Woodland Publishing
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