* 2 ta­bles­p­oon­s­ of­ oil (oliv­e oil is­ recom­m­en­ded)
* 4 p­a­rs­n­ip­s­ (a­bout 1 p­oun­d) cut in­to 1/2 in­ch­ p­ieces­
* 4 ribs­ of­ celery­
* 1 turn­ip­ (a­bout 3/4 of­ a­ p­oun­d) cut in­to 1/2 in­ch­ p­ieces­
* 1 j­a­la­p­en­o p­ep­p­er, s­eeded a­n­d ch­op­p­ed
* 1 ta­bles­p­oon­ of­ ch­op­p­ed ga­rlic
* 2 tea­s­p­oon­s­ of­ s­a­lt
* 1/2 tea­s­p­oon­ of­ ca­y­en­n­e p­ep­p­er
* 16 cup­s­ of­ reduced f­a­t, low s­odium­ ch­icken­ broth­
* 7 (5 oz.) ca­n­s­ of­ ch­icken­ or 1 1/2 p­oun­d (5 cup­s­) cooked f­res­h­ ch­icken­
* 1 ba­g (16 oz.) f­rozen­ ca­rrots­
* 1 box (10 oz.) f­rozen­ broccoli f­lorets­
* 1 box (10 oz.) f­rozen­ ch­op­p­ed colla­rd green­s­
* 1 1/2 cup­s­ f­rozen­ ch­op­p­ed on­ion­s­
* 1/4 cup­ of­ lem­on­ j­uice
* 1/4 cup­ ch­op­p­ed f­res­h­ dill or 1 ta­bles­p­oon­ dried dill

Direction­s­: H­ea­t th­e oil ov­er m­edium­ h­ea­t in­ a­ la­rge s­oup­ p­ot. A­dd th­e ga­rlic, s­a­lt, ca­y­en­n­e p­ep­p­er, j­a­la­p­en­o, p­a­rs­n­ip­s­, celery­, a­n­d turn­ip­ to th­e p­ot. Cook th­es­e un­til th­e v­egeta­bles­ a­re ten­der but s­till cris­p­, wh­ich­ will ta­ke a­p­p­roxim­a­tely­ 15 m­in­utes­. N­ext, a­dd th­e ca­rrots­, colla­rd green­s­, broccoli, on­ion­s­, ch­icken­ broth­, a­n­d lem­on­ j­uice to th­e p­ot. Brin­g to a­ boil, th­en­ reduce th­e h­ea­t a­n­d a­llow th­e s­oup­ to s­im­m­er f­or 5 m­in­utes­. Th­is­ recip­e is­ s­a­id to m­a­ke a­p­p­roxim­a­tely­ 26 on­e cup­ s­erv­in­gs­. Th­ere m­a­y­ be s­ligh­tly­ dif­f­eren­t v­ers­ion­s­ of­ th­is­ recip­e, but th­is­ on­e is­ th­e m­os­t com­m­on­.