Fall Vegetable Soup

Ingredients

• 2 teaspoons extra-virgin olive oil
• ½ cup sliced yellow onion
• ½ cup sliced carrot
• ½ cup sliced celery
• 2 tablespoons of tomato paste
• Celtic Sea Salt
• 1 teaspoon coconut sugar
• ½ teaspoon honey
• ¼ teaspoon sea kelp
• 2 cloves of garlic, minced
• One 15 ounce can diced tomatoes with juice
• 4 cups of vegetable stock
• 2 cups drained freshly cooked kidney beans or one 15 ounce can kidney beans, rinsed and drained
• ½ head of broccoli cut into bite-size pieces
• 1 small zucchini, cut into bite-size pieces
• 2 leaves collard greens, stemmed and chopped
• ½ teaspoon oregano
• ½ teaspoon thyme
• 1/2 teaspoon rosemary
• 1 tablespoon chopped fresh Italian parsley
• Cayenne pepper