Vegetable Soup

Feel free to use whatever veggies you have in the refrigerator for this soup.  I think all great vegetable soups have a tomato broth. 


1 large onion, diced
1 cup carrots, sliced coin shape
1 cup celery diced
2 small zucchini, sliced & halved
1 yellow summer squash, sliced
1 orange pepper, diced
1 28 oz. can of diced tomatoes
1 small cabbage, chopped
1 small bunch of kale chopped
2 boxes of organic vegetable stock
1 pinch of red pepper flakes
4 cloves garlic
1 t. basil
1 t. oregano
1 t. salt
Fresh pepper to taste


In large stock pot, cook onion, carrots and celery with 1/3 cup of water.  Add remaining ingredients and cook on med-low heat for 2 to 3 hours.  Serve with crusty European bread.  Note:  This soup is ever changing, use whatever vegetables you have in your fridge or whatever looks good at the Farmers Market.