Serve with a rustic loaf, whole wheat crackers, or a dollop of chevre on top. It’s super healthy, easily adapted to vegetarian or vegan diets, and warms you right up on a chilly day. Did I also mention, it’s bloody delicious!
This recipe yields about 3 quarts. I filled three large yogurt containers and stuck two of them in the freezer and the other in the fridge. It takes a couple days to thaw in the fridge, but it makes a great soup to take to work or school in a small mason jar. — posted by <a href=”http://www.recipezaar.com/member/801973″>Annie Made</a>
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