Vegetable Soup

Vegetable Soup

2 tbsp. butter
2 large leeks or onions, chopped
3-4 cloves garlic
1-2 chipotle peppers
2 tomatoes, chopped
2 parsley sprigs, chopped
1 cup shredded purple cabbage
2 cups spinach leaves, torn
1/2 cup celery, chopped
1 cup grated carrots
6-8 baby potatoes, quartered
1 cup fresh peas
1 beet grated
2 quarts vegetable broth
Bragg’s Liquid Aminos to taste
Basil, rosemary, thyme to taste
Sea salt and pepper to taste

In large soup pan, saute onions or leeks, garlic, tomatoes, parsley, cabbage, and celery until soft. Add chipotle peppers and spinach to pan to warm through. Add broth and remaining ingredients and simmer until carrots and potatoes are consistency you prefer. Serve warm.