Hello, Hello, Hello…. It's spring and that means new beginnings as far as Mother Nature is concerned. I'm here at 14 Carrots, the same as some of the new plants I'll be planting in my garden. You never know when you are going to add a new plant if it will take or not. Well, I'm happy to say, I've taken, taken to 14 Carrots and my cute little kitchen, taken to this family of staff I work side by side with and taken to the dream of friendly faces that grace our door each and every day. I'm looking forward to spring and gardens full of good food from this good earth. So hello to everyone from  kitchen at 14 Carrots. Let the season begin. Wholesome Nutritious & Hearty Soups Mon-Fri Look for our delicious sandwiches in our refrigerator. sandwiches and wraps:  Tuna, Turkey, Vegan, Tempeh, Veggie, and more	White Bean and Chive Soup. -The first chives of the garden season 24 Cups of water 1 Bulb of garlic, minced 1 head of celery, large diced 2 heads of cauliflower cut into bite sized pieces 1 large onion diced Combine and simmer for 30 minutes. Turn off heat and add: These may be added directly into the soup or you may put them in a cheesecloth bouquet to be taken out later on. You can use fresh or dried herbs. 1 Tbl. Dill 1 Tbl. Kelp 1 Tbl. Lemon peel 1 Tbl. savory 1 Tbl. Dried Mustrd 1 Tbl. Tarragon 1 Tbl. Paprika 1 Tbl. Oregano 1 Tbl. Basil 1 Tbl. Marjoram 1 Tbl. Rosemary 1 Tbl. Thyme also add to the soup: 1 Tbl. Tamari 1 Tbl. Salt Let the herbs or bouquet steep for 30-45 minutes. Than take: 16 chives chopped ¼ cup parsley chopped 4 Cups of Cooked Great Northern Beans, canned work welll for this recipe. Add the ingredients to the soup, bring it back up to a gentle boil and than turn off and let the flavors release into the beans approximately 30 minutes.