6 cups water
1 cup dried veggie stock (look at the bulk section of your grocery store)
1 12 oz bag frozen misc. veggies
3 red chard stalks, chopped without leaves
2 carrots, peeled and chopped
1 clove garlic
2 to 4 small chopped broccoli quarters
1 tablespoon olive oil
pinch of salt
pinch of onion powder
pinch of basil
1/2 cup artichoke hearts (optional)
1 mango (optional)
This recipe is crazy because any vegetable can be added. Here's how I did it:
In a large saucepan, bring 6 cups of water to a boil. Add veggie stock and frozen veggie medley. Simmer for about 5 minutes
While simmering, chop up carrots, chard, and mango. Add to frying pan with the olive oil; add garlic a moment later. Sauté for 2 to 3 minutes.
Add sautéed veggies to the soup, stir.
Add the pinches of spices.
Put lid on the soup and simmer for about 5 to 10 minutes.
I also added 1/2 cup brown rice.