Monday-Friday Soup



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.