Lily’s Souper Soup

2 tbsp. olive oil or steam sauté with pure water
12 medium sized tomatoes
2 large chopped onions
2 bulbs minced garlic
8 celery stalks
1 bunch chard
1 bunch kale
2 medium zucchini
1 medium yellow squash
3 carrots
2 lemons
1 cup basil
½ cup parsley
24 cups water (ok to add 8 cups more if needed)
Dash of red wine
Sea salt and pepper to taste

Optional: Lots of fresh or dried herbs, some excellent additions include thyme and marjoram. Also, organic potatoes are great in here.

Veggie Gumbo

2 cups brown rice
3 cups water
3 tbsp. sprouted chia powder
3-4 tbsp. white wine
2 tbsp. olive oil or steam sauté
1 stalk celery
1 large white onion
1 green pepper
1 red/orange/or yellow pepper
1 zucchini
3 cloves garlic
¼ tsp. cinnamon
1 tsp. dried marjoram or thyme
1 lb. okra
5-6 medium tomatoes
3 cups water (in addition to the first 3)
Sea salt and pepper to taste