Curried Vegetable Soup

Curried Vegetable Soup

	2 cup(s) collard greens
	2 cup(s) frozen cut green beans
	2 small zucchini, diced
	1 medium fennel bulb(s), thinly sliced
	2 cup(s) broccoli
	2 clove(s) garlic clove(s)
	28 oz canned diced tomatoes
	1 cup(s) onion(s), chopped
	1/2 tsp crushed red pepper flakes
	1 tsp ground thyme
	1 tsp ground oregano
	1 tsp sea salt
	1/4 tsp black pepper
	1 Tbsp ground basil
	1 tsp curry powder
	2 cube(s) Organic Gourmet Vegetable Bouillon (enough cubes to make 4 cups vegetable broth)
	4 cup(s) water

Dissolve the vegetable bouillon cube in 6 cups boiling water. Put the vegetables, the seasonings, and the broth into a large soup pot. Cover and bring to a boil over high heat. Reduce the heat to low and simmer, partly covered for 15 minutes or so until the vegetables are cooked to your liking. Taste and adjust the seasonings.

Serving size is 1 cup. 

WW= 1 PointsPlus value.