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Ingredients
US|METRIC
4 SERVINGS
- 2 leeks (medium, cut in half, cleaned well, and cut into small pieces)
- 4 cloves garlic (crushed into a paste)
- 1 serrano pepper (half of seeds removed, thinly sliced)
- 4 carrots (scrubbed clean, skins on, cut into rough chunks)
- 4 celery stalks (cut into rough chunks)
- 3 rutabagas (small, peeled and cut into medium dice)
- 3 zucchini (small, diced)
- 8 cups water
- 3 Roma tomatoes (with seeds and skin, diced)
- 2 cups pinto beans (I used dried ones that I cooked before hand, used cooking liquids in soup)
- 2 bunches kale (thinly sliced)
- 1 juice
- 1/2 lemon
- salt (maldon, to taste)
- cracked black pepper (fresh, to taste)
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