4 T olive oil 2 cups chopped onions 2 T finely minced garlic Kosher salt 1½ cups carrots, peeled and sliced into rounds (approximately 2 medium) ½ bunch kale, rough chopped1½ cups sweet potatoes, peeled and diced 1½ cups corn, cut off the cob 1½ cups zucchini, diced 2 QT chicken or vegetable broth 1 cup tomatoes, peeled, seeded, and chopped 1LB green beans, cut into 1" lengths 1QT okra, sliced ½ TSP ground black pepper 1 to 2 TSP lemon juice
DIRECTIONS Heat the olive oil in a large, heavy-bottomed stockpot over medium-low heat. Once hot, add the onions, garlic, and a pinch of salt. Sweat until they begin to soften, approximately 7-8 minutes. Add the carrots, kale, potatoes, corn and zucchini. Continue to cook 4-5 more minutes, stirring occasionally.
Add the stock and increase the heat to high. Bring to a simmer. Once simmering, add the tomatoes, green beans, okra and pepper.
Reduce the heat to low, cover, and cook approximately 25-30 minutes, or until the vegetables are fork tender. Remove from heat and add the lemon juice.