Vegetable Soup

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!

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