Alkaline Electric Native Stew / Soup

This recipe yields about 12 servings.

• 2-4 cups of Kamut Pasta/Approved Pasta
• 1 lb. Garbanzo Beans (cooked)*
• 1 cup Quinoa (Optional)
• 4 cups Mushrooms, chopped
• 1 Zucchini Squash, chopped
• 1 Yellow Squash, chopped
• 3 Roma Tomatoes, diced
• 1 cup of chopped Green Peppers
• 1 cup of chopped Red Peppers
• 2 cups Butternut Squash, chopped
• 1 Red Onion, chopped
• 1 Gallon Spring Water (adjust as needed)
• 1 tsp. Dill
• 1-2 tsp. of Red Cayenne Pepper
• 2 tbsp. of Grapeseed Oil
• 2 tsp. Oregano
• 2 tsp. Basil
• 2 tbsp. Sea Salt

*Soak the garbanzo beans overnight and cook them before adding the beans to the Native Stew.

Directions

1. Pour the spring water into a large pot and turn the heat onto medium.
2. Chop up all of your vegetables.
3. Add all of your ingredients and seasonings to the pot and bring to a simmer for about 1 hour.
4. Check back every 15 minutes to stir.
5. Enjoy your Native Stew!

The best part is if you have leftover stew, you can freeze it for another time!