For lack of a better name, I am calling this soup Flu Soup 3.  As its flu season and we always consume my Flu Soup 1 and Flu Soup 2, I wanted something a bit different.  This is most definitely my new favorite soup now.  The house smells amazing!  It is very herb dense on purpose.  Very strong flavors that are addicting!  I combined Mexican flavors to bring this soup to life.  Lime adds a wonderful citrus flavor while the rest of the veggies adds to the brew.

RECIPE
5 cups low-sodium veggie broth
1 15oz can tomatoe sauce or crushed
1 cup sliced red kale
1 cup sliced Nappa cabbage
2 sliced carrots
2 sliced celery stalks with leaves
1 cup cubed purple sweet potatoes
1/4 cup barley
8 oz sliced mushrooms
2 Limes (juiced)
2 tsp Turmeric
1/4 tsp black pepper 
1 tsp ginger powder or 1 Tbsp fresh grated
4 minced garlic cloves or 1 tsp powder
1 tsp dried sage leaves
1 tsp dried oregano
1 tsp dried basil
1 tsp dried thyme
1 tsp old bay seasoning
1 tsp chili powder

Combine all the ingredients in a medium-sized pot and bring to a boil.

Reduce heat to medium-low and simmer covered but vented for 60 minutes.

Stir approximately every 15 minutes.

Makes 4 Meal Sized Portions