Veggie Drawer Soup

So, early last week, I guess I went a little overboard at the farmers' market, because the veggie drawer in my fridge was about to burst! The easiest way to use a lot at once?? Vegetable soup of course! The other plus of making this big batch of soup was definitely the leftovers. There are few nights when I come home from work and am inspired to cook, especially when I have running group in the evening, so this gave me a quick fix for dinner.

The ingredients...

 Veggie Drawer Soup
Ingredients:
-1 small onion, chopped
-1 tbsp butter or olive oil
-3-4 carrots
-1/2 quart mushrooms
-Handful of cherry tomatoes
-1 bunch bok choy
-1/2 head broccoli
-5-6 red skinned potatoes
-3 cups of mustard greens
-1 qt vegetable broth (add more for a more "brothy" soup)
Directions:
1. Heat oil/butter in a large stockpot. Add onions and saute until translucent. Add minced garlic and cook until fragrant. Add broth. Add the carrots, potatoes, bok choy stems, and broccoli (chopped into equal size pieces). Heat until simmering and cook for about 10 minutes. Next add chopped bok choy leaves, mushrooms, tomatoes, and greens. Simmer until the harder veggies are fork tender (ie. the carrots and potatoes). Add salt, pepper, and additional spices to taste.

Serve alongside a grilled cheese sandwich on a chilly fall evening. :-)