Library Recipe Exchange

Vegetable Soup contributed by Karen

3 T Olive Oil
1 onion, chopped
2 stalks celery, chopped
2 carrots, chopped
1 clove garlic, minced
1 small zucchini, halved and sliced
1 small yellow summer squash, halved and sliced
1 medium size sweet potato, chopped
1 medium size Yukon Gold potato, chopped
2 14.5 ounce cans of diced tomatoes (with spices)
4 cups of chicken broth (or vegetable broth)
1 bay leaf
salt to taste
italian seasoning to taste
*juice of 1/2 lemon (add last, after simmering is done)

In a large pot, saute the onion, celery, and carrots in olive oil with a little salt for 4 minutes.  Add the garlic and saute another minute.  Add the rest of the ingredients along with the spices, (including more salt) and simmer until done.  Add the lemon juice.