12 cups broth (beef, chicken, vegetable or bone)
1cup prepared ancient grain grits
1 cup each: onions, celery, zuchinni, yellow pepper
1can diced tomatoes
2 Tablespoons safflower or olive oil
3 cloves garlic
2 Tablespoons of Italian herbs
1 teaspoon each salt and pepper
1/2 cup each corn, sweet peas, green onion, fresh parsley, fresh basil
2 cups chopped kale or spinach
Preheat your soup pot with organic safflower or olive oil. Saute onion, carrots and yellow pepper until tender.
Add remaining vegetables: sliced celery, diced zucchini, mushrooms, diced yellow pepper, canned tomatoes, grits, minced garlic, Italian herbs, bay leaf, salt and pepper and broth. Bring to a boil, then reduce heat to medium low, cover and simmer for 30 minutes.
Finishing touches: add corn, sweet peas, green onion, chopped kale or spinach, parsley and basil.
Simmer for an additional 5 minutes and serve.