Mostly Fresh Vegetable Soup

For a number of reasons, several members of our family is try to reduce as much salt and packaged foods as possible, this week I came up with a surprisingly simple, easy and relatively quick solution. It as tasty as it is good for you. *Please note okra and kale may not be on everyone’s wish list. I like both but fresh is not always available and unlike corn and edamame, aren’t good frozen.






1 medium onion, sliced thin
3 cloves garlic
2 Tbs unsalted butter
1 bell pepper chunked
1/2 bag of those medium cut carrots. I like the multicolored ones, sliced
1 tsp oregano.
1 tsp thyme
1/2 tsp of coarse black pepper
3 bay leaves
2 Zucchini, halted and sliced evenly
2 crowns of Broccoli, chopped into bite sized pieces (stems too )
2 ribs celery, sliced
1/2 cup frozen sweet corn
1 cup curly leaf kale, chopped rough stems and all
1/2 cup frozen, shelled, Edamame \
1 cup fresh okra, sliced in bite sized pieces*
1 can Fire Roasted diced tomatoes
1 8oz package of mushrooms of you choice, sliced
1 32 oz container of Chicken Broth, (low sodium)
1 32 oz container of water


  1. In a big old soup pot on medium heat, add butter, onions, celery and green pepper and cook for about 2 minutes until softened. Stir in garlic until aromatic (~1 minute)
  2. Stir in carrots, bay leaves, oregano, thyme and pepper.
  3. Add broth and water.
  4. Stir in zucchini and broccoli (and okra and kale, if you are adding them)
  5. Add tomatoes and mushrooms
  6. Add corn and edamame and bring pot to a slow simmer and cover.
  7. Simmer soup, stirring occasionally until the broccoli and zucchini are softened but not mushy, The carrots should have lost their crunch but not mushy either.

Serve with a hard crusted baguette. The unwashed and unhealthy masses (of which I am) will undoubtedly add salt, more pepper and probably hot sauce ( or all of the above).