Country Garden Soup

From Yankee's B&B and Inn Directory

Soups, Stews, Chowders Recipes

Yield: 6 to 8 servings

• 1 leek, chopped
• 1 rib celery, chopped
• 1 carrot, peeled and chopped
• 1 green pepper, seeded and chopped
• 1 clove garlic, minced
• 2 tablespoons olive oil
• 6 plum tomatoes, seeded and diced
• 6 cups chicken or vegetable stock
• 1/4 pound green beans, cut into 1-inch pieces
• 1 yellow squash, cut into bite-size pieces
• 1 zucchini, cut into bite-size pieces
• 1 tablespoon fresh marjoram
• 1 tablespoon chopped fresh basil
• 1 teaspoon chopped fresh thyme
• Salt and pepper, to taste

Saute leek, celery, carrot, green pepper, and garlic in olive oil 7 minutes. Add tomatoes and cook until they release their juices. Add stock and bring to a boil; then reduce heat and simmer 10 minutes. Return to a boil; add green beans, yellow squash, and zucchini. Lower heat to a simmer; cook until beans and squash are just tender. Stir in fresh herbs; add salt and pepper.

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