Ingredients:

6 Vine Ripened Tomatoes
1 Stalk of Celery
1 Medium Yellow Onion Chopped
6 Kale Leaves
2 Scallions
6 Medium Sized Carrots Peeled
1 Lemon Peeled and Seeded
3-4 Cloves of Garlic
Basil, Thyme, Sweet Basil, Sea Salt
Tomato Chicken Boullion (found in the Mexican section)
1 tbsp Olive Oil
1 tbsp Unsalted Butter

Preparation:

Take the carrots, celery, scallions, kale, tomatoes, and the lemon and juice them. Do not juice the garlic or the yellow onion or the spices. Put the juice in the fridge, and drink it within 24 hours to get the most out of the nutrients. It will not be used in the soup. This is called \"Waste not Want not Soup\" because you use the pulp that collects in the pulp catcher of your juicer for the soup base. In a stock pot put 2 quarts of pure water, add the pulp from the juicing, put on the stove on medium heat and cover. While it heats chop a yellow onion medium fine, then chop three cloves of garlic very fine or mince. You can put both in a small pan, or just put the onions in the pot direct, depending on taste. In the pan however, add the butter and olive oil and stir fry over medium high heat for two minutes stirring constantly. Add to stock pot. Then add about half a cup of the tomato chicken boullion, the rest of the spices to taste, and keep simmering for about an hour. You can add chicken pieces or even beef or pork at this point, but that\'s optional as are other larger cut veggies like potatoes or sliced carrots or green beans, or corn. Again optional.

Nutritional Information:

With Kale in the mix the nutrients should be off the charts, no unhealthy items at all, fairly low calorie food. Drinking the juice is even more healthy, but thats not part of the soup, just a great by product!