TULSA, Oklahoma - Fresh Vegetable Soup with Angela Parris, WW


2 cloves Garlic, minced
2 medium carrots, uncooked, diced
2 small zucchini, raw, diced
2 c shredded cabbage
2 c chopped chard
2 c cauliflower
2 c broccoli
1 medium onion, diced
1 medium red pepper, diced
1 rib medium celery diced
2 tsp Thyme, chopped
6 c fat-free vegetable broth
2 tbsp parsley, chopped
½ tsp salt
¼ tsp pepper
2 tbsp lemon juice

Put garlic, vegetables, thyme, and broth into a large soup pot. Cover and bring to a boil over high heat; reduce heat to low and simmer partly covered about 10 minutes.

Stir in parsley or chives; season to taste with salt, pepper, and lemon juice.