This delicious soup yields a large quantity, so it calls for a 12-quart stockpot for preparation. If you don't have one, not to worry; the recipe can be halved easily, or you can prepare the recipe in 2 large saucepans instead.

Ingredients:

2 tbsp sunflower oil
4 large cloves garlic, crushed with press
2-3 large carrots (1 lb), sliced
2 medium onions (1 lb), chopped
4 stalks celery, sliced
2 small purple potatoes (or Yukon gold), chopped into 1/2 inch pieces
1-2 tsp celery seed
1-2 tsp garlic powder
3 cans (19 oz each) diced tomatoes in juice
10 cups vegetable broth
1/2 head (1 lb) green cabbage, thinly sliced
1/2 lb green beans, trimmed and each cut into thirds
2 broccoli crowns (1 lb) (use florets only)
Sea salt and ground black pepper to taste (I use at least 1-2 tsp of each)
1.5 cups frozen corn kernels
1 can (19oz) red kidney beans, rinsed
4 small green zucchini ((1.25 lb), sliced into half-moons
1/2 a head of kale leaves (approx 0.5 lb), de-stemmed and ripped into pieces

Directions:

Heat oil over medium-high heat in a 12-quart stockpot (or 2 large saucepans), add garlic and stir until fragrant, being careful not to burn - about 2 minutes.
Add carrots, onions, celery, potatoes, celery seed and garlic powder. Cook for another 6-8 minutes or until vegetables soften, stirring occasionally.
Add tomatoes with their liquid. Mix well and then add vegetable broth, cabbage, green beans, broccoli, salt, and pepper; heat to boiling over medium-high heat, stirring occasionally.
Reduce heat to low; cover and simmer 10 minutes, stirring occasionally.
Keeping heat on low, add the kidney beans and corn kernels. Simmer for an additional 5-10 minutes.
Increase heat to medium-high; stir in zucchini and kale and heat just to a low boil.
Reduce heat to low; cover and simmer for another 10 minutes or until all vegetables are tender.

Makes approximately 30 cups. This soup freezes quite well!