•    3 cups diced sweet onion (approx. 2 med/large)
•    1.5 cups diced celery (2-3 ribs)
•    1.5 cups diced carrots (approx. 4 carrots)
•    1.5 cups frozen baby limas
•    2 cups diced red  potatoes (approx. 4 med)
•    2 cups diced cabbage
•    1 cup frozen yellow corn
•    1.5 cups roughly chopped kale removed from stem
•    1 cup fresh green beans cut into 1 inch pieces
•    3 cans (14.5 oz) petite diced tomatoes
•    2 quarts chicken stock
•    4 Tbsps olive oil
•    1 heaping Tbsp dried sweet basil
•    1 Tbsp dried parsley
•    1.5 tsp salt
•    .5 tsp black pepper
•    Pinch of red pepper flakes

Over gentle medium heat, sauté the onions in the olive oil until they are translucent and starting to brown, about 10-15 minutes, stirring occasionally.
While the onions are cooking, scrub the potatoes, remove any eyes or bad spots, and dice them.  No need to peel them.  Clean and dice the carrots and celery.  Dice everything about into approximately the same size so that they will be done at the same time.

When onions are done add carrots and celery and continue to cook and stir for another 15 minutes. Prep the green beans, cabbage and kale.  When the carrots, celery and onion have cooked for 15 minutes or so, then add the green beans, kale, cabbage, potatoes and baby limas to the veggie mixture, along with the 3 cans of tomatoes (with their juice), the chicken stock, herbs, salt and pepper.  Bring the soup to a boil, then cover and reduce to a slow simmer.  Simmer for 30-45 minutes until the vegetables are tender. When done, taste and adjust seasoning as needed.

Add the frozen corn and return to a boil.  As soon as it comes back to a boil turn it off, leave it covered and let it remain on the stovetop while it cools.  Refrigerate overnight after it cools.  It is better the next day after the flavors “marry”.

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