– 1 tbsp of vegetable oil– 1 small yellow onion diced– 2 ribs of celery– 2 carrots diced or sliced– 3 garlic cloves minced– 1 head of broccoli or cauliflower cut into florets – 1 large potato diced – 1 bunch of kale finely chopped– 1 14.5-oz can of diced tomatoes, in their juices– 3 15-oz cans of beans – 6 c of water– 4 vegetable bouillon cubes– 1 tsp of oregano or Italian seasoning – Salt and pepper to taste– 1 squeeze of lemon juice optional– Hot sauce optional
In a large pot over medium-high heat, add the oil. Once the oil is heated, add in the onion, celery, carrots, and garlic. Saute for about 3 or 4 minutes, or until onions become tender and translucent.