This delicious soup yields a large quantity, so it calls for a 12-quart stockpot for preparation. If you don't have one, not to worry; the recipe can be halved easily, or you can prepare the recipe in 2 large saucepans instead.

Ingredients:

• 2 tbsp sunflower oil
• 4 large cloves garlic, crushed with press
• 2-3 large carrots (1 lb), sliced
• 2 medium onions (1 lb), chopped
• 4 stalks celery, sliced
• 2 small purple potatoes (or Yukon gold), chopped into 1/2 inch pieces
• 1-2 tsp celery seed
• 1-2 tsp garlic powder
• 3 cans (19 oz each) diced tomatoes in juice
• 10 cups vegetable broth
• 1/2 head (1 lb) green cabbage, thinly sliced
• 1/2 lb green beans, trimmed and each cut into thirds
• 2 broccoli crowns (1 lb) (use florets only)
• Sea salt and ground black pepper to taste (I use at least 1-2 tsp of each)
• 1.5  cups frozen corn kernels
• 1 can (19oz) red kidney beans, rinsed
• 4 small green zucchini ((1.25 lb), sliced into half-moons
• 1/2 a head of kale leaves (approx 0.5 lb), de-stemmed and ripped into pieces

Directions:

1.  Heat oil over medium-high heat in a 12-quart stockpot (or 2 large saucepans), add garlic and stir until fragrant, being careful not to burn - about 2 minutes.
2. Add carrots, onions, celery, potatoes, celery seed and garlic powder. Cook for another 6-8 minutes or until vegetables soften, stirring occasionally.
3. Add tomatoes with their liquid. Mix well and then add vegetable broth, cabbage, green beans, broccoli, salt, and pepper; heat to boiling over medium-high heat, stirring occasionally.
4. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally.
5. Keeping heat on low, add the kidney beans and corn kernels. Simmer for an additional 5-10 minutes.
6. Increase heat to medium-high; stir in zucchini and kale and heat just to a low boil.
7. Reduce heat to low; cover and simmer for another 10 minutes or until all vegetables are tender.

Makes approximately 30 cups. This soup freezes quite well!

Feel free to check out more recipes via my Instagram account: EAT_LOVE_BE_HEALTHY

Kat Maltarp, BSc. is a Certified Personal Trainer and Registered Health & Exercise Practitioner.