Hunky Veggie Soup

It’s a vegetable bonanza! Everything from the garden and more make up this flavorful soup. The ketchup adds a little hint of tomato sweetness to the broth.

1 cup carrots, cubed
½ cup celery, sliced
½ cup onion, cubed
2 cups kidney beans, cooked or canned
½ cup potatoes, cubed
¾ cup lima beans, frozen
½ head swiss chard
2 cups cabbage, shredded
1 ½ cup zucchini, cubed
1/3 cup corn
10 cups water
2 tablespoons Better than Bouillon vegetarian “no Beef” flavor or base of choice
2 tablespoons ketchup, Sir Kensington brand or ketchup of choice
½ teaspoon sea salt
½ teaspoon pepper
½ teaspoon granulated onion
½ teaspoon granulated garlic

Cook beans, potatoes and lima beans in water and vegetable base for 20 minutes.
Add carrots, onions and celery. Let simmer for 20 minutes.
Add cabbage, chard and zucchini and cook until greens are tender- about 15 minutes.
Add ketchup and seasonings.
Add corn and serve.

Serves: 6-8

Total cooking time: 1 hour and 20 minutes

Response to Readers Comments:

This sounds amazing; but I was really surprised to see ketchup on the list of ingredients. I try not to use highly processed foods if I can help it – especially in something that I am otherwise making from scratch. I add fresh diced tomatoes to everything from scrambles to daal. I bet they would bring a nice fresh flavour here as well. Plus adding that one cold ingredient tends to make the hot food a bit easier to eat quickly and I’m not that patient after cooking!

-Ketchup can be really sweet so we make our own or use the brand listed in the recipe which is a healthfood brand and lower in sugar. If you don’t want to use ketchup the suggestion made about substituting tomato was a good one.