My veggie soup base

by Penny
(Idaho)

I have always had trouble making good tasting soups without the addition of high sodium stocks or bases until I started using this recipe. The amount is based on a per serving ratio:

- 2 garlic cloves
- 1 kale leaf
- 2 stalks celery
- 1 large tomato

Juice and place in a saucepan. Add 1 chopped collard leaf, 1 shredded carrot, 1/4 chopped onion. Heat through and serve with croutons if desired.

I increase amounts to feed my family of six and change it up by adding other ingredients like rutabagas (yellow turnip), parsnips, chopped spinach, wild rice or bulgar.