This is a fabulous way to clean out your vegetable drawer, not to mention an entire days worth of vegetables in one meal.  The recipe is totally flexible depending on what you have on hand.

Here’s what this batch has:

32 oz. vegetable broth
2 cans of fire roasted diced tmatoes
1 bunch kale
1 handful of fresh baby spinach
1 cup fresh broccoli, chopped
3 small carrots, chopped
2 celery stalks, chopped
1 cup frozen green beans ( can use fresh in season)
left over portabella mushrooms, sliced
salt, pepper, thyme, basil to taste

Add broth and vegetables to a large stock pot. Bring to boil, then simmer. Add seasonings in the amount of your preference. Simmer until vegetables are soft, about 20-30 minutes.