Garden Vegetable Soup

If your garden is bursting with vegetables right now like ours is this is a great end of summer soup. The farmers markets and stores also have these fresh vegetables. We loved this recipe and hope you do too.

Vegetables:

*5 medium Carrots, sliced
*1 small Red Onion, diced small
*1 Green Pepper, diced small
*2 cups Fresh Corn, blanched, cut off cob
*1-2 small Crockneck Squash, diced or one medium large seeds removed, optional
*1/4 cup Fresh Garden Peas, optional
* 2 large Tomatoes, or 4 small Roma’s, blanched, skins removed, diced
*2-3 medium Zucchini’s or one large, seeds removed

Soup Broth:

*1 teaspoon dried Marjoram, optional
*2-3 teaspoons dried Oregano
*3 teaspoons dried Basil
*2 teaspoons low sodium powdered Chicken Bullion
*1 can 14.5 ounces low sodium Chicken Broth
*1 can 12 ounces Evaporated Milk, save 1/2 the can for rue
*1 teaspoon Black Pepper
* Sea Salt to taste, or 1-2 teaspoons

Rue: (Melt butter in a small sauce pan and slowly whisk in flour and about a half can of the milk until well combined and then add to soup broth mixture.

*1/4 cup Butter
*1/4 cup All-Purpose Flour

Sauté in frying pan all the Vegetables together in 1/4 cup butter on medium heat until carrots are slightly tender adding the zucchini /crockneck, tomatoes and peas at the last 2 minutes of sautéing.

In a stock pot add the soup broth, then add rue, whisk until combined and add sautéed vegetables.

Simmer until creamy. Serve and Enjoy!

Recipe adapted from Lets Get Together