Vegetable Soup
Auntie was nice enough to bring me a football sized zucchini the other day, and I have been wondering what to do. Well a gloomy, overcast day just begs for soup. This is a mix of fresh and frozen ingredients, and of course you can make your own subs where you see fit. that's the beauty of soups, their flexibility to taste and available ingredients. 2 cups Chicken Stock 2 cups Tomato puree or basic sauce 3 cups fresh Zucchini, seeded and diced about 3/4 inch 1 cup frozen corn 1 cup frozen cut green beans 3 cloves minced garlic 2-3 tablespoons olive oil, option for richness. 1 tsp Italian Seasoning Salt and Pepper to taste We make chicken stock on a regular basis, but a good quality low sodium store brand works fine too. Heat the stock and tomato puree together on medium low heat to a simmer, NOT a rolling boil. Add the rest of the ingredients and simmer, covered, until zucchini is desired tenderness. I prefer it a little firm, about 45 min...