Hearty Vegetable Soup

I love vegetable soup.  You can pretty much put all of your favorite veggies in a pot, and it's going to turn into something delicious.  In this recipe I put in all of the vegetables I love, but it can easily be modified and made into a meal full of your favorites.  You can use sweet potatoes instead of regular, spinach instead of collard greens... well, you get it. I try to make mine colorful- red pepper, yellow corn, collard greens- that way I know it's packed full of vitamins and all the good things your body needs.  I also use frozen vegetables.  Not only are they cheaper and you get more, but frozen vegetables are frozen at their freshest and retain their nutrients better than fresh vegetables, which have usually endured multiple days of transit.  Whichever type of vegetables you choose, this soup is so easy and delicious.  It's way better than that canned stuff!

Hearty Vegetable Soup


What You Will Need:

1/2 onion, chopped
2 cloves garlic, finely chopped
1 cup carrots, diced
1 tablespoon olive oil
2 potatoes, cubed
1 red pepper, diced
3 cups low sodium vegetable broth
1 cup corn
1 cup okra
1 cup peas
2 cups collard greens, chopped
1 can diced tomatoes, plus the juice
pinch of cayenne
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon chili powder
Sea salt and pepper, to taste

1. Saute the onion, garlic, carrots, and pepper on medium-high heat until the onions become translucent.
2. Then add all the other ingredients, bring to a boil, reduce heat, cover and simmer for 30 minutes, or until the vegetables are tender.