Monday-Friday Soup

by Kelly Keough
  • Level: Beginner


  • 32 ounces vegetable stock
  • 32 ounces filtered water
  • 16 ounces fresh or frozen okra, cut into bite-size pieces
  • 16 ounces peeled baby carrots
  • 3 beets, peeled and sliced
  • 1 large Maui sweet onion, peeled and chopped lengthwise
  • 1 bunch beet greens, cleaned and chopped
  • 1 tablespoon hemp oil
  • 1 tablespoon hemp seeds


  1. Heat stock and water in an 8-quart soup pot on medium-high heat. Add okra, carrots, beets and onions. Bring mixture to just under a boil, add beet greens. Lower heat and simmer for 20 minutes.
  2. Cover pot and let sit for 1 to 2 hours. Instead of boiling the soup, this process will help maintain the vegetables’ nutrients.
  3. Ladle into soup bowl. Garnish with hemp oil and seeds.

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