The Whole Garden Vegetable Soup

While the weather here in the northeast has been particularly nice this week, I am still finding it hard to let go of soup season. Here is a delicious pot of veggie soup to help you bridge the gap into summer salads. After all summer will be here before you know it, let's enjoy this hot soup while it lasts. With a mix of 10 different veggies this healthy soup is sure to make you look forward to starting your garden or other outdoor activities just around the corner.
This recipe makes a LARGE pot of soup, so be prepared.

Ingredients:
1 whole yellow onion
1 whole red onion
2 large carrots
1 whole zuchinni
1 whole yellow squash
6 baby bella mushrooms
1 whole red pepper
2 cups fresh green beans
1 cup chopped cabbage
2 cans diced tomatoes
5 minced garlic cloves
3 Tbsp chopped fresh chives
3 Tbsp chopped fresh basil
2 32oz boxes of chicken broth
(if you want a vegetarian soup sub for vegetable broth)
salt & pepper

Directions:
Be sure all veggies and herbs are thoroughly washed. Dice both onions. Peel and chop carrots into rounds. Cut zucchini and yellow squash lengthwise then slice into half moon shapes. Slice mushrooms. Dice the red pepper. Cut the ends off of the green beans, then cut the beans in haves or thirds. Chop the cabbage. Mince the garlic cloves. Chop the herbs.
Now that you are completely exhausted from all of the veggie preparation let's get the soup started...
First add 1 tbsp of olive oil to a large soup pot or dutch oven. Add onions, peppers, carrots, and green beans. Let these four veggies cook first for 20 minutes stirring occasionally, because they will take the longest to cook. Next add the cabbage, garlic, zucchini, and yellow squash. Cook for another 10 minutes stirring occasionally. Last add the tomatoes, herbs, salt & pepper to taste, and cover wtih chicken broth. Simmer the soup until the veggies are soft to you liking. Enjoy!

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