• 6 c. veggie or chicken broth
  • 1 large russet potato, peeled, cut into 1″ pieces
  • 1 large yam or sweet potato, peeled, cut into 1″ pieces
  • 1 large onion, chopped
  • 2 large carrots, peeled and cubed
  • 2 c. broccoli, chopped
  • 1 large celery stalk with leaves, chopped
  • 1 TB fresh ginger, peeled and chopped
  • 2 c. chicken or tofu, cooked and diced
  • 10 oz. Corn kernels
  • 1/3 c. fresh parsley, chopped
  • black pepper to taste



  1. Bring broth to a simmer in a heavy large pot or Dutch oven over high heat. Add potato, yam, onion, carrots, broccoli, celery and ginger and bring to boil.
  2. Cover pot, reduce heat to medium and simmer soup until all vegetables are tender, about 30 minutes. Add corn and cooked chicken/tofu and simmer until corn is tender, about 5 minutes.
  3. Season soup with black pepper and chopped parsley.

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