Southern Vegetable Soup 45 minutes Vegetarian Serves 10 You’ll Need 1 teaspoon oil 1 medium onion, chopped 3 garlic cloves, minced 1 medium turnip, peeled and cut into ½-inch pieces 3 medium carrots, peeled and cut into ½-inch pieces ¼ small cabbage, cored and chopped (2 cups) 2 small yellow summer squash or zucchini, cut into ½-inch pieces 1 medium boiling potato, peeled and cut into ½-inch pieces 1 bay leaf ½ teaspoon salt 1 teaspoon dried basil 9 cups water 1 (10-ounce) package frozen baby lima beans 1 (10-ounce) package of frozen cut corn or about 1 cup fresh corn ½ pound green beans, trimmed and cut into 1-inch pieces 1 cup of white beans 1 cup of sliced okra 1 cup diced tomatoes, fresh or canned Salt, red pepper, black pepper to taste Nutrition Facts Per Serving Calories: 140 Calories from Fat: 10 Total Fat: 1g Saturated Fat: 0g Carbohydrates: 28g Protein: 6g Cholesterol: 0mg Fiber: 8g Sodium: 250mg 1. Step one Heat the oil in a large pot. 2. Step two Add the onion, garlic, turnip, carrots, and cabbage and cook, stirring occasionally, until cabbage is wilted, 5 to 7 minutes. 3. Step three Add the squash, potato, dry herbs, bay leaf, salt, and water and bring to a boil. 4. Step four Reduce heat and simmer, uncovered, 10 minutes. Add lima beans, green beans, white beans, okra and tomatoes. Simmer until vegetables are tender, about 20 minutes. 5. Step five Remove the bay leaf. Season with salt, red pepper and black pepper.