Hearty Chicken Vegetable soup

1 leek, chopped
1 onion, chopped
1 red pepper, chopped
1 green pepper, chopped
3 stalks celery, chopped
1C fresh chopped mushrooms
3 Italian plum tomatoes, chopped
1 bunch scallions, chopped
1 clove garlic chopped
1C zucchini, chopped
1C summer squash, chopped
3 carrots, sliced
2C Kale, chopped
6oz cooked chicken breast, sliced
1C peas
1C corn
4 potatoes, diced
4C Pacific organic vegetable broth
1tsp marjoram
1tsp dried dill
1tsp thyme
1tsp rosemary
1tsp sage
2tsp worcestershire sauce
4C water

Spray bottom of large soup pot with spray oil. On medium heat saute leeks, onions, red pepper, green pepper, celery, mushrooms, tomatoes, scallions, and garlic until leeks are tender. Add water and bring to a boil, then reduce heat to medium low. Add carrots, kale, zucchini and summer squash and cook 30 mins. Add chicken, potatoes,spices and worcestershire sauce. Continue to cook for another 20 mins until potatoes are fork tender. Add 4C vegetable broth and simmer for another 10 minutes until soup is fully heated through. Add frozen corn and peas and cook until heated through. This makes about 12 1-cup servings.

Number of Servings: 12

Recipe submitted by SparkPeople user DFURINO.