Ingredients 2 cups tomato, (1 15-ounce can diced tomatoes), diced 3 cups sweet potato (2 large sweet potatos), peeled and cubed 3 cups green beans (fresh, frozen or canned), cut 3 cups purple cabbage, shredded 3 cups cauliflower, cut into bite-sized pieces 1 cup onion (1 medium onion), diced 1 tablespoon garlic (about 3 cloves), minced 1 tablespoon olive oil

Serves: 12-14 (1-cup servings)

1. Heat large stock pot on stovetop on medium-low. Add olive oil. Once heated, add onions and garlic. Sauté until translucent, about 5-7 minutes.
2. Mix in the cut, cubed, shredded and diced veggies.
3. Pick your favorite flavor broth and add it to the pot. Some of our favorites are: Coconutty Indian Broth, Savory Southwest Broth, or Superb Herb Broth (see below for ingredients). 
4. Bring to a boil, then reduce heat to low, cover and simmer for about 20-30 minutes until veggies are cooked to your favorite tenderness.
5. Add in protein. Taste and adjust seasoning as desired and serve over grain.

Coconutty Indian Broth
Ingredients

• 1 15-ounce can of coconut milk
• 2 cups veggie broth
• 1 1/2 tablespoons East Indian
• Spice Blend (recipe here)
• 2 teaspoons salt
• Protein: 2 cups red lentils, cooked
• Grain: Serve over quinoa

Savory Southwest Broth
Ingredients

• 4 cups veggie broth
• 2 tablespoons Homemade Taco
• Seasoning (recipe here)
• 2 teaspoons salt
• Protein: 2 15-ounce cans
• black beans, drained and rinsed
• Grain: Serve over brown rice

Superb Herb Broth
Ingredients

• 4 cups veggie broth
• 1 1/2 tablespoons Mediterranean
• Spice Blend (recipe here)
• 1/2 tablespoon salt
• Protein: 1 pound chicken breast,
• cooked and shredded or cubed
• Grain: Serve over wild rice