Fast and Robust Tomato Veggie Soup

Use frozen veggies and jarred pasta sauce to give you a head start when making this hearty soup. It comes with easy modifications to switch around the flavors and textures!

6 cups water

3 carrots, peeled

1 onion, chopped

6 cloves garlic, finely chopped

4 cups no-salt-added or low sodium pasta sauce

4 cups frozen chopped kale

4 cups frozen stir fry vegetables or other frozen mixed vegetables

2 cups shredded cabbage

3 ounces dried wild mushrooms such as Dr. Fuhrman's Forest Mushroom Blend

6 cups cooked or 4 (15 ounce) no-salt-added or low sodium cannellini beans

2 cups fresh chopped herbs (such as sage, basil, fennel, oregano, parsley)

¼ cup raw nuts or raw pumpkin, sunflower or flax seeds

Directions at drfuhrman.com

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