The BEST Vegetable Soup

If part of your traditional New Year's menu includes collards, but you'd rather avoid the traditional bacon fat laden, cooked past death version, give this recipe a try. No nose holding necessary ;-)

**Use organic or local ingredients if possible**

In a large soup pot place:

1 Tbsp. Olive oil
1 large onion - chopped
1 - 2 cloves garlic, minced or crushed
1 red, yellow or green bell pepper - chopped
Saute over med/low heat until onions are transluscent not brown
(If you have "yuck"-ers in the family, use a blender to pulverize)

Add to pot:
The sauteed veggies if you pulverized them
2 large cans crushed tomatoes
1 32 oz box vegetable stock
2 cups frozen or fresh lima beans
2 cups chopped fresh carrots
2 tsp Herbamare seasoning available at health food stores or season salt of your choice *watch for msg and other deadly additives! Plain sea salt works too.
Bring to a simmer and cook until carrots are tender (~ 25 mins)

Add any or all of the following:
1 16 oz can garbonzo beans
1 cup sweet corn
1 cup green beans fresh or frozen
1 cup chopped fresh broccoli
1 cup chopped fresh cauliflower
1 cup peas
Simmer about 15 more minutes; add filtered water to achieved desired consistency

8 minutes before removing from heat add:
3 cups chopped fresh collards, center stems removed

Serves 6 - 8

Mary Kay Morgan, MS is the Potential to Profits coach, author, nationally known speaker in the areas of personal development, nutrition and fitness. Mary Kay is "Mom" to Sean, Elise and Hannah who remind her of the most important reason for living well.