Anti Inflammatory Vegetable Soup

2 medium carrots, diced

The Healing Vegetables

1 medium zucchini, diced

1 cup broccoli florets, chopped small

1 cup green beans, trimmed and cut into bite-sized pieces

2 cups green cabbage, shredded

1 can (15 ounces) diced tomatoes, with their juices

2 cups fresh baby spinach or chopped kale

1/4 cup fresh Italian parsley, finely chopped

The Liquids and Seasonings

6 cups low-sodium vegetable broth (or filtered water with organic bouillon)

1 teaspoon dried oregano

1 teaspoon dried thyme

1 bay leaf

Sea salt and freshly cracked black pepper, to taste

A pinch of red pepper flakes (optional, for a metabolic kick)

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