32 ounces vegetable stock
32 ounces filtered water
16 ounces fresh or frozen okra, cut into bite-size pieces
16 ounces peeled baby carrots
3 beets, peeled and sliced
1 large Maui sweet onion, peeled and chopped lengthwise
1 bunch beet greens, cleaned and chopped
1 tablespoon hemp oil
1 tablespoon hemp seeds
Heat stock and water in an 8-quart soup pot on medium-high heat. Add okra, carrots, beets and onions. Bring mixture to just under a boil, add beet greens. Lower heat and simmer for 20 minutes.
Cover pot and let sit for 1 to 2 hours. Instead of boiling the soup, this process will help maintain the vegetables’ nutrients.
Ladle into soup bowl. Garnish with hemp oil and seeds.