Murdock Recipe: Vegetable Soup

• 1 quart organic vegetable broth
• 4 cups diced vegetables, like: 1/2 yellow onion,
• 1 medium carrot, large handful kale leaves
• 1 medium zucchini
• 1 medium tomato
• 1 handful spinach
• 1 handful green beans
• 2 tablespoons chopped fresh herbs, like basil and Italian parsley
• Freshly ground black pepper
• sea salt, to taste

1. In a medium soup pot, heat broth to a boil, then reduce to simmer.
2. Add onion and carrots and simmer covered for 2 minutes.
3. Add remaining vegetables and simmer until just tender.
4. Add fresh herbs and salt and pepper, to taste.

vegetable broth, vegetables, carrot, zucchini, tomato, handful spinach, handful green beans, fresh herbs, freshly ground black pepper, salt

Taken from cooking.nytimes.com/recipes/1013736 (may not work)