Lemon Vegetable Soup

Name: Lemon Vegetable Soup
Ingredients: 32 ounces, fluid Chicken Or Vegetable Stock; 1 whole Sweet Potato; 3 whole Carrots; 1 whole Green Zucchini; 1 whole Yellow Zucchini; 1 bunch Kale; 1 can (15 Oz. Can) Cannellini Beans; 1/2 teaspoons Dried Thyme; 1/2 teaspoons Dried Oregano; 1 teaspoon Vegeta All Purpose Seasoning; Salt And Pepper, to taste; 1 whole Lemon, Juiced

12 ingredients

5 steps

Ingredients

32 ounces, fluid Chicken Or Vegetable Stock
1 whole Sweet Potato
3 whole Carrots
1 whole Green Zucchini
1 whole Yellow Zucchini
1 bunch Kale
1 can (15 Oz. Can) Cannellini Beans
1/2 teaspoons Dried Thyme
1/2 teaspoons Dried Oregano
1 teaspoon Vegeta All Purpose Seasoning
Salt And Pepper, to taste
1 whole Lemon, Juiced

Directions

1

1. In a large pot, bring stock to a slow simmer, then turn heat to medium/medium-low (you don't want to over-cook the veggies while you are chopping the remaining ingredients).
2

2. While the stock is coming to a simmer, dice sweet potato and carrots into small enough pieces so that you can get multiple pieces on each spoonful. Once stock has reached a simmer, add sweet potato and carrots. Cook for 3-4 minutes.
3

3. Meanwhile, dice zucchini. Add to the pot after the sweet potato and carrots have cooked for about 3-4 minutes.
4

4. Wash and rinse kale. Tear the leaves off the thick stem of the kale and tear into bite-sized pieces. Add the kale, cannellini beans, thyme, oregano, vegeta, salt and pepper and let cook for 1-2 more minutes, just until the kale wilts.
5

5. When soup is done, add the juice of 1 lemon.