(or veggie broth powder and water)
(chard, kale, winter squash, carrots, broccoli, spinach, beets, beet greens, tomatoes, zucchini, the list could go on…)
chopped from the garden
(thyme, rosemary, oregano and/or sage)
Chop veggies into bite size pieces.
In a large pot, sauté onion in the oil on medium heat until translucent. Add garlic and the veggies that take the longest to cook and cook a few minutes.
Add broth, cover and simmer until veggies are mostly cooked.
Stir in greens and veggies that take less time to cook and simmer until they are soft. Add salt and pepper to taste