2 qts. low/no sodium stock (your choice chicken or beef)
1 small head savoy cabbage, washed, sliced
1 head celery hearts, washed, sliced
1 leek, trimmed, washed, white and pale green part only
5 cloves of garlic, peeled and sliced thin
1 cup green beans, washed, trimmed, chopped into 2" pieces
2 tomatoes (no bigger than a tennis ball) peeled, seeded and chopped
1 medium zucchini, washed, cut into 1/4" thick rounds
1 medium yellow squash, washed, cut into 1/4" thick rounds
Combine first 7 ingredients in large soup pot, bring to a boil, then turn heat down and simmer until green beans are tender. Add tomatoes, zucchini and squash and cook an additional 45 minutes.
** You can add cooked chicken breast or cooked ground beef to this soup to make it heartier. Or even add navy beans.