All Your Veggies in One Soup


1 can Rotel or Crushed Fire Roasted Tomatoes

1 Onion

1/2 Red Bell Pepper
1 small Yellow Squash
1 small Zucchini
Half head of Broccoli, including stems
1-2 cups Cauliflower florets
3 stalks Celery
1/3 head Cabbage
1 Garlic Clove, crushed or pressed
2 32-oz Chicken Stock
1-2 Tbs Better Than Bouillon Chicken Base
1 Tbs Soy Sauce
1 Tbs Oregano
1 Tbs Basil
1 tsp Chili Powder
1 tsp Onion Powder
1/2 tsp Garlic Powder
1-3 Tbs Splenda (to taste)

This ingredient list may look long, but if you line everything up, ready to chop or add to the pot, and work your way down the line, the prep goes faster than you think!

Chop all vegetables into similar size, bite size pieces so the will cook at the same rate. Peel the broccoli stalks down to the tender inside and slice into little rounds. Add all ingredients to a large stock pot. Dissolve the thick soup base in a little hot water and whisk it well before adding to your soup so it will disperse well into the mix.

You won't need salt because the soup base provides enough.

Lastly, give it a nice fat clove of pressed garlic and let the simmering begin. In about 30 minutes, soup's on - but don't cook any longer than necessary to get the vegetables tender crisp or flavor and nutrients will be lost! Enjoy a cup as snack or with your meal of salad or lean protein. If you have leftover lean taco beef, add a few ounces to the soup for a nice filling lunch.