Vegetable Soup

My produce items: Rainbow Chard, Yellow Beans, White Bell Pepper, Purple Bell Pepper

1 bunch of rainbow chard
1 handful of yellow beans
1 white bell pepper
1 purple bell pepper
3 carrots
4 small red potatoes
1 clove of garlic
1/2 cup of chopped onion
1 can of vegetable broth
1/2 teaspoon of seasoning salt (Penzey's 4S)
1/2 teaspoon of table salt

Chop up rainbow chard and yellow beans into small bite size portions.  Dice bell peppers, carrots, onion and potatoes into small bite size squares (they need to be soup spoon friendly bites).  Mince garlic.  Add all to a large pot.  Add water, just enough to cover all the vegetables and allow them some breathing room.  Stir well.  Add salt.

Cook on stove top medium heat covered for 1 hour stirring occasionally (I left the venting top on my lid open so steam can get out).  Add can of vegetable broth and cook an additional 30 minutes to an hour stirring occasionally.

Serve hot.

Serves 6-8

Final Verdict: Delicious!

This was my first homemade vegetable soup and it was excellent.  Very simple and easy to make if you have the patience for it.  I was originally going to use two cans of vegetable broth but I only had one on hand.  However it didn't really need it.  The vegetables stew in their own juices making their own delicious broth packed full of yummy veggy flavor and all the flavors went together wonderfully.  Another yummy vegetarian dish.