Fall Vegetable Soup

Presented by Kevin O'Connell, The Produce Box

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

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.