Summer Vegetable Soup
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
- 2 Cans Italian Stewed Tomato
- 8 Oz Yellow Tomatoes
- 3 Tbs olive oil
- 1 Large Onion
- 2 Zucchini Chopped
- 3 Potatoes Diced
- 2 Garlic Cloves
- 5 Cups Vegetable Stock
- 4 Tbs Fresh Basil
- To Taste Sea Salt
- To Taste Black Pepper
Heat the oil and saute the onion for 5 minutes.
Combine tomatoes, zucchini, potatoes and garlic cook at medium heat for 10 minutes.
Pour the stock into the pan and bring the soup to a boil.
Once at a boil, cover and lower temperature simmer. Cook until vegetables are tender.
Remove from the heat and stir in basil. Add salt and pepper to taste.
Serve hot.