* 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.