7 cups bone broth. 3 sprigs of fresh rosemary (chopped). 5 cloves garlic (squashed and minced). 1/2 onion (chopped). 1 big juicy tomato (chop). 7 leaves of collards (chop). 5 cups water (thank you water) 1 1/2tbs of better than bullion (veg). 4 cups cabbage (chop) 20 shakes of oregano. big pinch of dry garden parsley. big pinch dried garden basil. 1 1/2 cup celery. 2 cups of brocolli.2 tbs olive oil (organic if you will) 2 tbs braggs aminos. 7 shakes of crushed red. 1 cup sprouted lentils.
So I threw the frozen broth on the stove in a pot med to high heat and then turned it down to medium low heat and I begin chopping and throwing things in. I don’t cook the veggies too long, I like them al dente. This is a great soup on a chilly day! And you may yell “yeee haaa” when you eat it.