Cabbage and Zucchini Borscht Soup

Cabbage and Zucchini Borscht Soup

3 qts veggie stock

1 qt of water

4 cups of shredded cabbage

1 large Spanish onion

2 cups of cut-up cooked beets

4 small zucchini squash

3 small yellow summer squash

2 cups cooked butternut squash

2 TBSP dill weed

1 TBSP anise seed (tied in a cheese cloth bag or in a tea ball)

2 small scoops of Stevia (or add to your taste)
1 TSP “No-Salt

Add everything to large pot except for Stevia. Bring to a boil and let simmer, covered, until all veggies are tender. Cool slightly and puree. Add Stevia to puree and some to broth to taste

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