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Vegetarian Soup

Source of Recipe

The No-Salt, Lowest Sodium cookbook


List of Ingredients

BROTH:
4 heads (1 cup) garlic
6 cups water
1 cup chopped broccoli
1/2 zucchini, sliced
1/2 celery stalk, diced
1 bay leaf, crushed
3 sprigs parsley

VEGETABLES:
1 large carrot, diced
1 large red or white potato, diced
1/2 cup radishes, diced
1 parsnip, diced
1 cup peeled, cubed winter squash
1/2 cup chopped spinach
1/2 cup chopped parsley
1/2 cup chopped mushtard greens
1/2 cup chopped fresh string beans
1/2 cup chopped zucchini
1/2 cup sliced mushrooms



Recipe

Break garlic into cloves; leave them unpeeled. Put the garlic, water, broccoli, zucchini, celery, bay leaf and parsley into a stockpot or crockpot and bring to a boil, then let simmer for 2 hours. Using a sieve or strainer, strain out all the solid ingredients. Return the broth to the pot or crockpot. Add the vegetables and cook for an additional 2 hours. Serve hot.