bursting with flavor garden veggie soup

How To Make bursting with flavor garden veggie soup

• 1

  Heat olive oil in Dutch oven or large pan over medium heat. Add onions and garlic and cook for about 5 minutes, or until a tiny bit of brown crust begins to form on bottom of pan.
• 2

  Add carrots and cook for 5 minutes. Add mushrooms and cabbage and cook for 5 more minutes. The pan/Dutch oven will look too full to possibly fit any more ingredients, but the cabbage will cook way down when you add liquid.
• 3

  Add can of tomatoes with chilis, tomato soup, and 8 cups of broth. I used Penzeys beef broth (8 cups water, 4 teaspoons beef base)and it was fantastic. Add 1 cup cooked meat (I used chicken breast meat). To keep it vegetarian, use vegetable broth and omit meat. I do not recommend using water.
• 4

  Add your Mural of Flavor or other herb blend and stir well. Let simmer uncovered for 20 minutes, or until cabbage begins to soften.
• 5

  After cleaning your collards or kale, tear into small pieces and add to soup. I like to add these now to avoid them getting overcooked. Stir well and cook for additional 10 minutes.
• 6

  Add salt and pepper to taste and enjoy!!!
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card