VEGETABLE SOUP

INGREDIENTS:

• 1 lb roma tomatoes, peeled & seeded
• 2 T unsalted butter
• 1 med yellow onion, diced
• 4 cp water & 2 cp chicken broth
• 1 bay leaf & 3 sprigs oregano
• 2 sprigs parsley & 2 strips lemon zest
• 1/2 cp thin sliced carrots
• 1 lb new potatoes, unpeeled, cubed
• 1 ear corn & 1/2 cp diced celery
• 1/4 lb diagonal sliced green beans
• 1/2 cp julienne zucchini

DIRECTIONS Cut tomatoes into small pieces, set aside. Sauté butter and onion, add chicken broth and water. Tie together bay leaf, oregano, parsley and lemon zest. Add to pan, along with tomatoes, carrots, potatoes, celery, salt and fresh ground pepper. Bring to simmer, reduce to low, cover and cook 20 min.

Trim kernels off corn, add to soup along with green beans and zucchini. Simmer covered for 15 min, Remove herb bundle, adjust seasoning and serve immediately