Prep Time: 15 minutes minutes
Cook Time: 1 hour hour
Total Time: 1 hour hour 15 minutes minutes
Course: Soup
Cuisine: American
Servings: 0
- 2 quarts Vegetable Stock
- 1 jar Jalapeño Beef Bone Broth (* see below) You can also just use more vegetable stock.
- 3 Carrots, sliced
- 1 Yellow Squash, sliced
- 1 Zucchini, sliced
- 1 small Red Onion, diced
- 1 head Kale, shredded
- 1 can Tomatoes, crushed
- 1 head Broccoli, chopped
- 1 bag Okra, frozen
- 1 bag Baby Lima Beans, frozen
- 3 cloves Garlic, minced
- 2 tbsp Worchestershire Sauce
- 2 tbsp Hot Sauce
- Italian Herbs, dried (Mine were a mix of Basil, Parsely, and Oregano)
- 1 packet Ranch Dressing seasonings
- 1 tsp Red Pepper Flakes
In a large pot or dutch oven, drizzle olive oil and add bring to medium heat.
• Add in onions, garlic, and carrots. Cook for about 5 minutes then add in squash and zucchini and cook another few minutes. • Add in broth, crushed tomatoes, broccoli, frozen okra, frozen lima beans, kale, red pepper flakes, Worchestershire sauce, ranch packet, and hot sauce. Simmer for an hour or longer. Serve with grated Parmesan, if desired.
* You can find Jalapeño Beef Bone Broth at this link.