Tasty Veggie Soup

Servings: 6

Prep time: 60-70 minutes

Ingredients:

4 medium carrots, diced

1 large baking potato, peeled and cubed  

4 stalks celery, diced thin 

1 medium to large onion, chopped

3 garlic cloves, minced

1  14 oz  can no sodium or low sodium diced tomatoes (can have seasonings like oregano and rosemary, etc.)

1 heaping teaspoon marjoram (the key to the flavor)

2 bay leaves

1 rounded teaspoon summer savory (if you can't find Summer Savory, just use 1/2 tsp thyme and 1/2 tsp sage)

1 rounded teaspoon Italian seasoning

6 cups low sodium vegetable broth (no more than 140 mg sodium per serving)

Salt and pepper to taste

1/2 cup quinoa or 1/2 cup brown rice (rinse the quinoa or brown rice before using)

2 cups chopped spinach or kale

Optional:

• 1 can white, kidney or pinto beans, rinsed and drained

• Spaghetti noodles broken into little pieces

Directions:

Add all ingredients including the kale (but not the spinach) and the optional ingredients (if using them) to a pot, bring to a boil and turn down and simmer covered for 45 to 60 minutes or until vegetables are tender. Taste the potato to determine whether the soup has cooked long enough. If potatoes are still a little hard, cook another 5 minutes or so and check again. If using spinach, add it at the very end and cook for just about 3 minutes so that it doesn’t wilt too much. If you need more liquid, add some water or a little more vegetable broth.

Serve and enjoy!