Clean Eating Veggie Stew

I fill up my 5 qt. LeCrueset dutch oven with this soup, then distribute it among 4 or 5 plastic receptacles and freeze them for lunch for the upcoming week. This really fills me up and keeps me full until supper (most of the time).

3 cloves garlic, crushed

1 head green cabbage, cored and roughly chopped

1/2 head red cabbage or radicchio if you can find it, chopped

1 large bunch curly-leaf kale, stems removed and roughly chopped

1 large bunch fresh spinach

any kind of firm-bodied veggies I can find hanging out in the produce drawers of my fridge; baby carrots, yellow squash, eggplant, zucchini, bell peppers, peeled (if necessary) and chopped.

any kind of frozen veggies that I may have overlooked in the freezer; corn, peas, edamame

1 (16 oz.) container vegetable broth

assorted herbs; rosemary, basil, tarragon, chives, rinsed and tied together with white string

No-salt herb seasoning to taste

Heat the dutch oven in high and add about 1/4 of the broth; add the garlic and let it steam for about 1 minute.  Add the greens, a little at a time, and let them steam down over high heat. Add the rest of the vegetables and the broth, plus one broth container full of water. Stir in the herb bundle and season to your taste. Once the soup is boiling, turn heat down to medium-low and let it cook for 45-50 minutes. Strain the herb bundle out, let cool. Serve or freeze.  Great with pita chips and hummus.

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