Thanks for doing this!
I've been wondering about the nutritional value of veggies added to soups and stews. I understand that raw and lightly cooked vegetables have the most nutritional value, but I often throw tons of veggies into my soups, for volume and hopefully for some bonus vitamins and the like. Is there a nutritional value to veggies simmered for hours? Does the good stuff leach into the broth or disappear into the ether?