How to make Magical Vegan Minestrone soup


¼ Organic Extra Virgin Coconut Oil from Piping Rock
5 cups of water
¼ Piping Rock Liquid Aminos cup
1 onion, chopped
6 garlic cloves, chopped
2 carrots, peeled and chopped
1 red bell pepper, chopped
1 zucchini, chopped
¼ celery, chopped
28 ounces of chopped tomatoes
1 cup of cooked chickpeas
1 cup of beans
1 cup of cooked rice
1 pinch of thyme
1 pinch of oregano
1 pinch of paprika
1 pinch of pepper
1 dash of pink Himalayan mineral salt
1 cup of parsley


  1. In a large skillet, brown the chopped onion in coconut oil at medium-high until clear. Add the garlic, carrots, red pepper, and celery to the pan and continue cooking for 3-5 minutes.
  2. In a large pot over medium-high heat, combine water, liquid amino acids, chopped tomatoes, beans, zucchini, orzo, spices, and herbs (except parsley). Add the remaining ingredients to the pan.
  3. Cook until the soup is hot, then cover with parsley, serve and enjoy!

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