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Rainbow Vegetable Soup

From Statesboro Market2Go

<p>Just like the title says, this flavorful vegan soup contains a veritable rainbow of gorgeous vegetables! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: (modified slightly) (Entered by Ariana Giddens)
Serves: 9

2 tablespoons Olive oil
1 medium sized Onion (chopped)
2 large Celery stalks (chopped)
4 cloves Garlic (pressed)
1 Bell pepper (chopped)
1 cup Carrot (chopped)
OR chopped pumpkin
1 tablespoon Sweet paprika
3 teaspoons Turmeric
1/2 teaspoon Cinnamon
1 Bay leaf
1 tablespoon Hot sauce
15 ounces Tomatoes (chopped)
5 cups Vegetable stock
10 ounces Green beans
1 large Leaf of chard (cut into strips)
OR kale
OR spinach
Additional fresh herbs of choice to taste

Step by Step Instructions
  1. Simmer the oil, onion, and celery in a large pot and cook over low heat for 5 to 10 minutes. Add the garlic and 1 to 2 minutes.
  2. Increase the heat to medium,and add the bell pepper and carrots. Cook for 1 to 2 minutes, then add the paprika, turmeric, cinnamon, bay leaf, and any other fresh herbs you wish to use. Cook stirring for another minute.
  3. Add the tomatoes and stock and simmer for 15 minutes, then add the green beans and chard and simmer for another 5 minutes.