b'Soup / SaladSimple Veggie SoupServes 64 T Coconut Oil 2 C fresh Green Beans, cut 2 C chopped Onions into -inch pieces4 cloves Garlic (chopped) 2 qts WaterSalt (to taste) 4 C Tomatoes, peeled, 2 C Carrots, peeled andseeded and choppedchopped into rounds4 C chopped hard Greens (approximately 2 medium) (kale, hard and/or collards) tsp freshly ground Black 2 C Sweet Potatoes, peeledPepperand diced (purple sweet C packed, fresh Parsley potatoes, if available) Leaves (chopped)1-2 tsp freshly squeezed Lemon JuiceDirections1.Heat oil in large, heavy-bottomed stock pot over medium-low heat. Once hot, add the onions, garlic and a pinch of salt, cover until they begin to soften, approximately 7 to 8 minutes.2.Add the carrots, potatoes and green beans, continue to cook covered for 4 to 5 more minutes, stirring occasionally.3.Add water, increase the heat to high and bring to a simmer; once simmering, add the tomatoes, greens, and pepper.4.Reduce the heat to low, cover and cook until the vegetables are fork tender, approximately 25 to 30 minutes.5.Remove from heat and add the parsley and lemon juice; season, to taste with salt; serve immediately.THE PACIFIC QUEST COOKBOOK23'