Let’s warm up with some hearty veggie soup! Feel free to substitute any veggie you have in the fridge! We don’t want to create unnecessary trips to the grocery store, nor waste any food. I try to switch a red for a red (like tomatoes for red peppers) and greens for greens (like spinach, kale, arugula, broccoli, green beans, for each other)

Ingredients

• 1 tbsp olive oil

• 1 medium onion, chopped

• 2 medium carrots, sliced

• 2 cloves garlic, chopped

• 1 cup white corn kernels

• 1 (14.5 oz) can diced tomatoes, no salt added

• 3 cups low-sodium organic vegetable broth

• 1 tsp dried ground thyme

• 2 bay leaves

• 1 cup broccoli florets (or cauliflower florets)

• 2 medium red or white potatoes, cut into ¾ - inch cubes

• 1 medium yellow squash, cut into ¾ - inch cubes

• 1 cup medium zucchini, cut into ¾ - inch cubes

Instructions

1. Heat oil in a large stockpot over medium-high heat.

2. Add onion and carrots; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.

3. Add garlic; cook, stirring frequently, for 1 minute.

4. Add corn, tomatoes, broth, thyme, and bay leaves. Bring to a boil. Reduce the heat to medium-low; cook, stirring occasionally, for 10 minutes.

5. Add broccoli and potatoes; cook, stirring occasionally, for 5 to 6 minutes.

6. Add squash and zucchini; cook, stirring occasionally, for 5 to 6 minutes.