Summer Vegetable Soup

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This recipe was one of Martha Stewart’s originals.  I’ve been looking for yellow squash but had to settle for zucchini instead. Either vegetable would work nicely with this soup. You could use other varieties of summer squash as well. This low carb soup is very smooth and filling. If you like to add orzo to the soup, then by all means, do so. Not only is this soup simple to make but it is so versatile and you can practically use any vegetable you desire.    You don’t have to limit yourself to my ingredients. Some people like to add corn,asparagus,string beans, and celery.  As a soup Nazi, I’m always helping myself to 2 servings of soup 🙂

For this recipe,  you will need:

  1. 2 tablespoons of olive oil
  2. 2 cloves of garlic minced
  3. 1 large onion chopped
  4. 2 medium size potatoes peeled and cubed
  5. 1 lbs of  summer squash halved length wise and sliced
  6. 1 lbs of carrots peeled and chopped
  7.  1 can of crushed tomatoes
  8. 4 cups of vegetable broth
  9. 1 bay leaf
  10.  Salt and pepper for taste


In a 5-quart pot, heat oil over medium. Add onion and garlic; season with salt and pepper. Cook, stirring frequently, until onion is translucent, 3 to 5 minutes. Add potatoes,squash,carrots,bay leaf, and crush tomatoes and stir. Add broth and cover soup for 10 minutes. Bring to a boil and cook uncovered for another 20 minutes. Discard bay leaf and serve hot. Yields 6 servings


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