Prep
Cook
Total
Yield 4-6 servings
Perfect for the Vegetarian or Vegan subscriber, this soup showcases typical end-of-harvest produce available in our area. It is a tradition American Indian soup filled with squash, potatoes, beans, corn and fire-roasted tomatoes.
1 yellow onion, chopped
3 cloves garlic, sliced
1 tsp olive oil
1 yellow squash, trimmed and sliced into rounds
1 zucchini, trimmed and sliced into rounds
1 bag baby potatoes
1 bag frozen green beans
½ bag frozen fire-roasted corn
1 large 28-oz can fire-roasted tomatoes
1 sprig fresh rosemary
½-1 tsp salt and pepper, to taste
Water to cover (start with 1 quart)*
Notes: You can also add leftover Hidden Vegetable Pasta Sauce to thicken and add flavor to this soup!
Courses Soup
Recipe by Vie at https://getvie.com/2017/12/21/top-5-vie-soups/