Veggie Soup Recipe

2 tbs olive oil
3 Slices of Lean, All natural ham (may be omitted)
1 Medium Onion
4 Cloves Garlic
3 Carrots
3 Ribs of Celery
1 Medium zucchini
1 Medium yellow squash
8 cups low sodium chicken broth (or vegetable stock)
1 cup wheat berries, rinsed
1 15 oz. can cannellini beans, rinsed
1 15 oz. can garbanzo beans, rinsed
1 cup frozen green beans (fresh if summertime)
1 pound kale, stems trimmed then roughly chopped
1 28 oz. can whole tomatoes (preferably San Marzano), crushed by hand into bite size pieces

Sea Salt, Pepper and Red Pepper Flakes to taste

Heat a large stock pot over medium heat. Add onions, carrots and celery and cook for five minutes until soft. Add zucchini, yellow squash and garlic. Cook until garlic is fragrant, about three minutes.

Add chicken (or vegetable) broth, increase heat to medium high and bring to a low boil. Add wheat berries and stir. Simmer for ten minutes.

Add frozen green beans, and both cans of rinsed beans. Turn heat to medium and cook until green beans are heated through, about five minutes.

Add tomatoes and trimmed kale, cook until kale is just wilted about ten minutes. Simmer soup until wheat berries are tender (or to your preference). Taste and adjust seasonings.

Makes about a gazillion servings. :)