Quick & Healthy Vegetable Soup

This is a winter standby for me and my daughter - it helps keep us healthy at a time when we don't feel like salads and raw veggies!

• Ready In: 1 hr 10 mins
• Serves: 4-6
• Yields: 6 cups of soup

Ingredients

• 2  italian squash
• 2  carrots
• 1  large potato
• 1  turnip
• 2  leeks
• 1  bunch celery
• 1  packet  knorr spring  vegetable soup mix
• 1  chicken bouillon cube

Directions

1. Wash and slice/chop all veggies (except celery) into about 1" cubes or slices
2. Add all these to a large (1 gallon) pot.
3. Add packeted soup mix.
4. Add bouillon cube - broken up a bit.
5. Lastly - hold a washed bunch of celery over the pot and just slice it directly into the mix - from the top down (more leaves the better) - stop half way and keep the bottom half for both recipes.
6. Lightly toss all the ingredients together.
7. Add water to cover - keep 2" below rim of pot.
8. Turn on high heat until boiling - turn down to medium/low and simmer for at least an hour.
9. Turn off and let cool.
10. Using a large mug or spoon - lightly blend batches of the soup in the blender - just enough to break up the large pieces.
11. Store in an airtight container - lasts up to 10 days.