Submitted by: Courtney (adapted from American Vegetarian Cookbook)
- 1 onion
- 2 green onions
- 2 celery stocks
- 2 carrots
- 1 zucchini
- 1 garlic clove, pressed
- 2 green chard leaves or kale
- 2 C broccoli florets
- 6 C water
- 2 Vegetable bouillon cubes or 2 tablespoons powdered veggie broth
- 1/2 C minced fresh parsley
Cut vegetables into 1/2 inch dice, except for chard and broccoli; coarsely chop chard and cut broccoli into thin florets
In a large pot, sauté onion, green onions, celery, carrots zucchini, and garlic in a little water or pan spray until soft. Add water and bouillon cube and bring to a boil. Simmer, covered for 5 minutes
Add chard and broccoli to pot. Return to a boil and simmer, covered, for another 5 minutes.
Stir in parsley. Cover and remove pot from heat for 2 minutes. Serve!