A small, family farm in Wisconsin

Eating lighter is usually a priority after all the heavy foods of the holidays. There is a delicious vegetable soup that pretty much anyone who has ever dieted has made or at least eaten. The recipe has been around for decades and it has many names. I just call it Healthy Veggie Soup.
The nice thing about making this soup is that you can put in the veggies that you like, and leave out the ones you don’t. It’s a very flexible and forgiving recipe. The idea is to use this soup to fill you up. You can’t live on it because it has no (or not much) protein and hardly any carbs. It’s not a balanced diet. It’s perfect for lunch, snacks, whenever you feel hungry and don’t want to eat junk. And you’ll definitely get all of your vegetable servings!
*To make the soup, use a huge soup pot. You’ll need at least 6 kinds of vegetables, fresh or frozen. Cabbage should be one of the veggies. Use broth or stock, beef or vegetable work best plus a large can of crushed tomatoes To season the soup you can use any of these dry mixes: onion soup mix, ranch dressing mix, vegetable soup mix, or just season the soup to your taste. Just fill up your soup pot with all of the goodness and simmer until the vegetables are tender. Eat it all week, or freeze some for later. Sorry for the lack of precise measurements.  It’s all up to you and your taste.
Choose from this list of vegetables. Don’t use starchy veg.
cabbage
jicama
asparagus
okra
green/wax beans
cauliflower
broccoli
peppers
summer squash
zucchini
brussels sprouts
scallions
carrots
leeks
spinach
mushrooms
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