Healing Vegetable Comfort Soup

Sauté the first group of chopped vegetables in a couple tablespoons of EVOO:

2 big carrots
1/2 lg. green pepper
1/2 head of green cabbage

1 qt. chicken bone broth

6 med. tomatoes or 28oz. can diced tomatoes

9 big cloves of garlic

1t salt free seasoning blend

1/2t black and cayenne pepper

1 dark green Romaine

1 drained can of corn

zest of a whole lemon

2-3T lemon juice

Let the first vegetables cook on low-medium heat a little while. Once they start to sizzle, stir in a little of the bone broth. Cover and simmer 10 minutes or so.

Today I used frozen tomatoes. As they thawed, they peeled and chopped easily at the popsicle stage.

Add the tomatoes, chopped garlic and seasonings. Stir in a couple tablespoons of chicken Better Than Bouillon, then simmer another 15 minutes. 

Slice then chop the Romaine. Add that and the corn, stir and bring back to a simmer. Cover, turn off the heat and just leave it on the burner 15 minutes before serving up nice steamy bowls, with some crusty garlic bread. 

This went together quickly and is a great comfort soup.

After a day or so, if you tire of the chunkiness, you could blend it. This almost turns it into a whole different soup! . .Lin