Try for 5 Super Soups

Ingredients

2 cups tomato, (1 15-ounce can diced tomatoes), diced

3 cups sweet potato (2 large sweet potatos), peeled and cubed

3 cups green beans (fresh, frozen or canned), cut

3 cups purple cabbage, shredded

3 cups cauliflower, cut into bite-sized pieces

1 cup onion (1 medium onion), diced

1 tablespoon garlic (about 3 cloves), minced

1 tablespoon olive oil

Serves: 12-14 (1-cup servings)

Instructions

Heat large stock pot on stovetop on medium-low. Add olive oil. Once heated, add onions and garlic. Sauté until translucent, about 5-7 minutes.

Mix in the cut, cubed, shredded and diced veggies.

Pick your favorite flavor broth and add it to the pot. Some of our favorites are: Coconutty Indian Broth, Savory Southwest Broth, or Superb Herb Broth (see below for ingredients).

Bring to a boil, then reduce heat to low, cover and simmer for about 20-30 minutes until veggies are cooked to your favorite tenderness.

Add in protein. Taste and adjust seasoning as desired and serve over grain.

Coconutty Indian Broth

Ingredients

1 15-ounce can of coconut milk

2 cups veggie broth

1 1/2 tablespoons East Indian

Spice Blend (recipe here)

2 teaspoons salt

Protein: 2 cups red lentils, cooked

Grain: Serve over quinoa

Savory Southwest Broth

Ingredients

4 cups veggie broth

2 tablespoons Homemade Taco

Seasoning (recipe here)

2 teaspoons salt

Protein: 2 15-ounce cans

black beans, drained and rinsed

Grain: Serve over brown rice

Superb Herb Broth

Ingredients

4 cups veggie broth

1 1/2 tablespoons Mediterranean

Spice Blend (recipe here)

1/2 tablespoon salt

Protein: 1 pound chicken breast,

cooked and shredded or cubed

Grain: Serve over wild rice