Veggie Soup

A simple vegetable soup that is light and refreshing for any time of year.

Group 1

• 6 cups low sodium veggie broth
• 1 24oz can whole tomatoes
• 1/2 onion
• 1 clove garlic
• 1 Tablespoon olive oil

Group 2

• 1/2 cabbage chopped into large chunks

Group 3

• 1 1/2 cups tiny potatoes cut into bite size pieces

Group 4

• 2 large carrots sliced diagonally
• 3 cups corn kernels (frozen is ok)

Group 5

• 1 small yellow squash sliced 1/4” slices
• 1 small zucchini sliced 1/4” slices

Group 6

• 1 broccoli head cut into bite sized pieces

Instructions

Prep everything in advance. I use a bunch of bowls to hold groups 2-6. In a large soup pot, cook onion and garlic in oil until soft, add tomatoes and broth and bring to boil. Add ingredients from each group in order listed, letting the soup return to a simmer between groups. After last item let simmer for 10 mins more. You know it’s done when the squash is translucent. Season at the table to taste.