Dr. Connelly's Vegetable Soup

From _Nourishing Traditions_, edited by Sally Fallon Morrell



4 cups chicken stock
4 Tbsp. tomato paste
1 cup french beans (haricots verts), cut into 1 inch lengths
1 cup finely chopped celery with leaves
2-3 medium zucchini (courgettes), quartered lengthwise and thinly sliced
2 Tbsp. parsley, finely chopped
½ tsp. paprika
sea salt and fresh black pepper, or fish sauce

Bring stock or water and tomato paste to a boil, blend with a wire whisk 
and skim. Reduce heat, add beans, celery and zucchini and simmer until 
they are just tender and still green, about 10 minutes. Stir in parsley 
and season to taste.

Portions of vegetables are suggested guidelines only.
Sat Feb  9 23:01:40 UTC 2019