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!