Vegetarian Vegetable soup

1 medium onion, halved and sliced
2 cloves of garlic, chopped
3 medium carrots, sliced into medallions
4 stalks of celery sliced into 1/4" pieces
2 cups of sliced mushrooms
4 small red potatoes halved lengthwise and then sliced and then half-cooked
2 medium zucchini, sliced into medallions
3/4 cup of frozen sliced okra
1 cup lima beans, frozen
1 cup green beans, frozen
2 ears of corn, zipped from cobb
3 cans of low sodium tomatoes, stewed and sliced
2 tsp oregano
1 tsp thyme
1 tsp chipotle chile powder
1 tbsp salt
1 tbsp ground pepper
2 cups low sodium vegetable stock
2 cups of water

I use vegetable stock, but if you are not a vegetarian or vegan, chicken stock can always be substituted. Add water as needed and season with salt and pepper at the end.

Add olive oil to a large stockpot and heat over medium. When oil had heated a few minutes, add onion, garlic, celery and carrot and let the veggies soften for 4-5 minutes, long enough for the onion to soften and garlic to release it's scent. Add 1/4 cup of stock, mushrooms and collards. Continue to cook, allowing the collards to wilt and soften. Add another 1/4 cup of stock, remainder of veggies and beans, along with the cans of tomatoes with liquid reserve. stir and bring to a simmer. Continue adding all of the stock, 1/4 cup at a time so as to keep simmer. finish with herbs and spices and set to simmer for 30-40 minutes or until flavor has developed. Add water as needed during simmering. Check potatoes throughout.

Serving Size: makes 20 bowls of soup

Number of Servings: 20

Recipe submitted by SparkPeople user HAPPYLEIGH1.