St. Lucian Kale Soup

We call this no-chicken chicken soup and it is one of our all-time favorites.

1 large Onion, diced
1 Parsnip, diced
1/2 Pound Green Beans, cut in half
4 Stalks Celery, diced
2 Carrots, diced
1 Bunch Kale, cut into strips
4 Cloves Garlic, minced
Salt and Pepper to taste
1 Head Broccoli, cut up
1 Head Cauliflower, cut up
1/2 Bunch Dill, chopped

In a large stockpot over high heat, bring 8 cups water to a boil. Add onion, parsnip, green beans, celery, carrots, kale, and garlic. Cook until vegetables are soft (about 30 minutes) and add salt and pepper to taste. Add broccoli and cauliflower and cook another 30 minutes, adding dill after 15 minutes.

The soup is ready when all vegetables are soft, and the soup takes on a green hue.

Serves 4 to 6 (Or two dinners, 2 lunches + another dinner, freezes great)