2 cups College Inn® Chicken or Garden Vegetable Broth

3 cups cut up Vegetables (4 cups for a thicker soup)

1 or more Accent Flavor ingredients

Salt and black pepper, to taste

Optional Toppings

Vegetables

• Butternut squash cubes
• Frozen peas
• Canned corn, drained
• Fresh or canned carrots, sliced
• Kale leaves, packed
• Spinach leaves, packed

Accent Flavors

• 1 to 2 tsp. Sriracha
• ½ fresh jalapeno pepper
• 8 to 10 fresh basil leaves
• 8 to 10 fresh mint leaves
• 1 tsp. grated fresh ginger
• 1 clove garlic
• 1 tsp. cider vinegar
• 1 tsp. reduced sodium soy sauce

Some Recommended Combinations 

• Peas + Mint
• Corn + Jalapeno
• Carrots + Ginger
• Kale + Garlic and Basil

1. Bring broth, choice of Vegetable and Accent Flavor to a boil in a medium saucepan.

2. Cover and simmer until vegetables are tender.

3. Purée with an immersion blender or transfer slightly cooled ingredients to a blender; purée until smooth. Season with salt and pepper, as desired. Add more broth to adjust consistency, if desired.