Veggie Delight Soup

Ingredients

• 3 chicken bouillon cubesNutrition
• 2 tbsps light olive oilNutrition
• 1 large red sweet pepperNutrition
• 1 large yellow squashNutrition
• 1 small head green cabbageNutrition
• 2 cups grape tomatoesNutrition
• 4 cups chicken brothNutrition
• 1 tsp black pepperNutrition
• 1 tsp saltNutrition
• 2 cups brussels sproutsNutrition
• 2 cups carrotsNutrition
• 4 medium celery stalksNutrition
• 1 leekNutrition
• 1 cup mushroomsNutrition
• 1 large zucchiniNutrition
• 10 cups waterNutrition

Directions

1. 1Slice brussels sprouts in half length-wise, cut leeks and mushrooms into bite-sized slices.
2. 2Place brussels sprouts leeks and mushrooms into a large frying pan with the olive oil, salt and pepper. Cook over medium heat until the leeks begin to brown and the leek and mushrooms soften.
3. 3Bring broth, water and bouillon cubes to a boil in a large pot.
4. 4Chop all other veggies into bite-sized pieces.
5. 5When the pot is boiling, add all veggies, including the brussels sprouts, leeks and mushrooms.
6. 6Simmer for about 1 hour, longer if possible.

Nutrition per serving

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