Boxe Each Vegetable Soup

Boxe Each Vegetable Soup

Ingredients:
2 boxes (32 ounces each) low-sodium vegetable broth
2 leeks, trimmed and sliced, or
1 large onion, chopped
½ pound green beans, trimmed and snapped in half
½ pound carrots, cut into 1" lengths
1 can (14 ounces) fire-roasted diced tomatoes
1 teaspoon dried thyme
3 zucchini, sliced
2 cups cauliflower, cut into bite-size florets

Directions:
Ground black pepper
In a large saucepan over medium-high heat, combine the broth, leeks or onion, and green beans and
bring to a boil. Simmer rapidly for 10 minutes. Add the carrots, tomatoes, and thyme and let the soup
return to a boil. Reduce the heat and simmer for 30 minutes.
Add the zucchini and cauliflower and simmer for 30 minutes, or until the vegetables are tender.
Season to taste with pepper and serve hot.
Makes 8 servings
Chipotle, Orange, and Black Bean Soup
Chipotle provides this bean soup with a smoky kick, while the orange peel adds a touch of
brightness. Be cautious with the chipotle. Its warmth and depth add great dimension to the
soup, but too much can turn this from pleasantly hot to uncomfortably fiery. When I have
fresh oregano, I use it in place of dried and stir it into the soup just before pureeing it.
TOTAL TIME: 30 MINUTES