Soup Menu: March 3 through April 1
The soup menus will now rotate on a monthly basis and we introduce two new soups this month: Lima Bean on Tuesdays and French Onion Soup on Fridays.
Monday: Chicken Noodle
Ingredients: Chicken broth, Chicken Breast, Onions, Carrots, Celery, Potatoes, Tomatoes, Chives, Sea Salt, Black Pepper, Egg Noodles.
Tuesday: Lima Bean (New)
Ingredients: Vegetable Stock, Celery, Lima beans, Potatoes, Celery, Carrots, Miso, Garlic, cayenne pepper, thyme, basil, black pepper, tamari.
Wednesday: Chunky Vegetable W/Tofu
Ingredients: vegetable stock, onions, carrots, celery, Zucchini, Spinach, Tomatoes, yellow corn, green cabbage, tofu, thyme, sage, oregano, sea salt, garlic, tamari.
Thursday: Tomato Lentil
Ingredients: Vegetable stock, Green lentils, Cilantro, Celery, Cauliflower, Zucchini, Onions, Tomatoes, Garlic, Canola oil, Sea, Salt, Black pepper.
Friday: French Onion Soup (New)
Ingredients: Olive oil, Vegetable stock, Red Onions, wine, thyme, tamari, black pepper (served in herb bowl bread).
Saturday: Julio’s Enchilada Soup
Ingredients: Vegetable Sock, Canola Oil, Garlic, Pinto Beans, Onions, Kalamata Olives, Peeled Tomatoes, Organic Yellow Corn Tortillas, Enchilada Sauce, Cilantro, Sea Salt Black pepper.
Sunday: Zucchini & Spinach Bisque
Ingredients: Vegetable Stock, Celery, Onions, Zucchini, Spinach, Garlic, Sea Salt, Black Pepper, Soy milk.
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