Ingredients for - Garden Vegetable & Herb Soup
3.
2 large carrots, sliced
4.
1 pound red potatoes (about 3 medium), cubed
6.
1 can (14-1/2 ounces) diced tomatoes in sauce
7.
1-1/2 cups vegetable broth
8.
1-1/2 teaspoons garlic powder
14.
1 medium yellow summer squash, halved and sliced
15.
1 medium zucchini, halved and sliced
How to cook deliciously - Garden Vegetable & Herb Soup
1 . Stage
In a large saucepan, heat oil over medium heat. Add onions and carrots; cook and stir until onions are tender, 4-6 minutes. Add potatoes and cook 2 minutes. Stir in water, tomatoes, broth and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes and carrots are tender, 8-10 minutes.
2 . Stage
Add yellow squash and zucchini; cook until vegetables are tender, 8-10 minutes longer. Serve or, if desired, puree mixture in batches, adding additional broth until desired consistency is achieved.
Recipe information
Cooking:
20 min.
Servings per container:
8
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