Collard Green, Squash, Fennel and Turnip Soup

Ingredients

• 2 cups chopped fresh collard greens, no stems
• 1 diced turnip
• 1 yellow squash, cubed
• 1 zucchini, cubed
• 1 onion, chopped
• 1 fennel bulb, sliced not the greens
• 4 garlic cloves, chopped fine
• 4 cups no sodium added no fat beef broth
• 2 teaspoons paprika
• 1/4 teaspoon salt
• 1 tablespoon olive oil
• 1 teaspoon apple cider vinegar

Directions

1. 1

   in a 4 quart pot heat the oil on medium.

2. 2

   saute the onion and garlic 3 minutes.

3. 3

   Add the collard greens and cook 3 minutes, stirring to get then nicely coated with oil.

4. 4

   Add vinegar and cook 2 minutes.

5. 5

   add the stock, spices and remaining ingredients, bring to a boil and then simmer 40 minutes.