Jim's Vegan Vegetable and Chia Soup

• 2 pound(s) sweet onions, finely diced
• 4 tablespoon(s) extra-virgin olive oil
• 2  leeks, finely diced
• 1 cup(s) finely diced celery
• 6 quart(s) water
• 8 tablespoon(s) Minor's vegetable base
• 2 teaspoon(s) chia seeds
• 7 cup(s) (2 1/2 pounds) rutabagas, diced
• .5 cup(s) low-salt vegetable juice cocktail
• 2 teaspoon(s) Cholula brand hot sauce
• 16 ounce(s) V8 juice
• 3 cup(s) diced carrots
• 44 ounce(s) potatoes, diced
• 3 cup(s) diced white turnips
• 1 pound(s) fresh green beans, cut into 3/4-inch pieces
• 12 ounce(s) frozen lima beans
• 12 ounce(s) frozen peas

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Directions

1. In a large soup pot, saute onions in extra-virgin olive oil until transparent.
2. Add leeks and celery and saute until tender.
3. Add water, vegetable base, and chia seeds and bring to a simmer.
4. Add rutabagas and simmer until tender.
5. Add tomato soup, Cholula hot sauce, V8, and carrots, and simmer until crisp-tender.
6. Add potatoes, white turnips, green beans, and lima beans and simmer until tender.
7. Add frozen peas and turn off flame.
8. Let sit 15 minutes and serve.
   
   Recipe developed by Cleveland Clinic Lifestyle 180 program

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