Turbo Antioxidant Soup

1 Tbs. extra-virgin olive oil

2 medium white onions, finely diced

2 large sweet potatoes with skin, scrubbed, diced into 1/4" cubes

2 (15 oz) cans black beans, drained, rinsed till clear

1 (15 oz) can dark red kidney beans, rinsed

1/3 tsp. finely chopped fresh oregano

1 (32 oz) low-sodium vegetable broth

1 (32 oz) low-sodium chicken broth

2 1/2 tsp. sea salt

1 tsp. ground cumin

1 tsp. freshly ground black pepper

16 cups (1lb) fresh baby spinach

8 cups chopped mustard greens (or can use Kale)

2 cups soybeans (edamame)

Diced red bell pepper (for garnish)

Parmesan Cheese (for garnish)
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Heat oil in large pot over medium-high heat.

Saute onions in oil, 5 minutes.

Stir in remaining ingredients: sweet potatoes, black & kidney beans, oregano, sea salt, ground cumin, black pepper, baby spinach, mustard greens, soybeans, vegetable & chicken broth; bring to a boil.

Reduce heat; cover and lightly boil until sweet potatoes are soft, about 12-15 minutes.

Adjust seasonings, if needed.

Garnish with red bell pepper and parmesan cheese.

Makes 8, 3-cup servings. Can store in fridge up to 4 days.

*Can use this soup as a weight-loss soup - eat 1 serving for lunch and dinner

~ Made by: Holly