I needed to make room in my frig for foods for my next Food for Life class. Time to clean out. Here are the veggies I had on hand. (Note: You can add any veggies of your choosing, whatever you have on hand. The spices and diced tomatoes make the difference.)

• 1/4 cp veggie broth
• 1/2 large onion, sliced
• 2 garlic cloves, slices thin
• 2 carrots, sliced
• 2 celery stalks, sliced
• 2 large stalks Swiss chard, removed from stalk and chopped
• small package baby spinach
• 8 oz. white button mushrooms, sliced
• 2 small potatoes, peeled and diced
• 3 Brussel sprouts, cleaned and quartered
• 8 cps vegetable broth
• 15 oz. can diced tomatoes
• 2 cans (15 oz.) cannellini beans (or any beans or your choosing - black, kidney, black eyed peas), rinsed and drained
• 1 tsps ground cumin
• 2 tsps ground fennel 
• 2 tsps ground oregano
• 2 tsps ground thyme
• 1 bay leaf
• salt and pepper to taste

Heat veggie broth and saute onion, garlic, celery, and carrots for 4 minutes. Add the Swiss chard, baby spinach, mushrooms, potatoes, Brussel sprouts, diced tomatoes and veggie broth. Add the beans and spices. Bring to a soft boil and then simmer for 1/2 hour.

This soup is hearty, healthy, filled with fiber, greens and a good dose of antioxidants. What more could you ask for? Enjoy!