Lemon Vegetable Soup

• 32 ounces, fluid Chicken Or Vegetable Stock
• 1 whole Sweet Potato
• 3 whole Carrots
• 1 whole Green Zucchini
• 1 whole Yellow Zucchini
• 1 bunch Kale
• 1 can (15 Oz. Can) Cannellini Beans
• 1/2 teaspoons Dried Thyme
• 1/2 teaspoons Dried Oregano
• 1 teaspoon Vegeta All Purpose Seasoning
• Salt And Pepper, to taste
• 1 whole Lemon, Juiced

1. 1. In a large pot, bring stock to a slow simmer, then turn heat to medium/medium-low (you don't want to over-cook the veggies while you are chopping the remaining ingredients).
2. 2. While the stock is coming to a simmer, dice sweet potato and carrots into small enough pieces so that you can get multiple pieces on each spoonful. Once stock has reached a simmer, add sweet potato and carrots. Cook for 3-4 minutes.
3. 3. Meanwhile, dice zucchini. Add to the pot after the sweet potato and carrots have cooked for about 3-4 minutes.
4. 4. Wash and rinse kale. Tear the leaves off the thick stem of the kale and tear into bite-sized pieces. Add the kale, cannellini beans, thyme, oregano, vegeta, salt and pepper and let cook for 1-2 more minutes, just until the kale wilts.
5. 5. When soup is done, add the juice of 1 lemon.

chicken, carrots, green zucchini, zucchini, beans, thyme, oregano, salt, lemon

Taken from tastykitchen.com/recipes/soups/lemon-vegetable-soup/ (may not work)