Lately, I have been making my vegetable juices with kale or collards, parsley, celery, carrots and lemon or lime. I’ve been juicing the carrots, celery and parley first, and saving the remaining fiber. Then I juice the remaining ingredients. I take the carrot-celery-parsley fiber and put it in a large soup pot and pour water over it. I let it cook over medium heat for about an hour. Then I strain the liquid and save it in a jar to use as vegetable broth. The remaining fiber can be composted. Since I juice all the time, I always have plenty of homemade, ready to go vegetable broth for my soups.
6 cups vegetable broth
1 onion, chopped
4 garlic cloves, minced
4 carrots, thinly sliced
1 tablespoon dried dill
1 teaspoon turmeric powder
1 teaspoon fennel seeds
optional: 1/2 teaspoon kale powder
1 can navy beans (15 ounces)
In a large soup pot add all the ingredients and stir well. Cook on medium to medium high heat covered, until vegetables are soft. Stir occasionally.
While the soup is cooking, prepare a simple green salad with tahini dressing and voila! The perfect, light simple dinner.