Herb Vegetable Soup

• 1 medium onion
• 3 medium carrots
• 3 garlic cloves
• 4 medium celery ribs
• 1 tablespoon olive oil
• 4 cups chicken broth
• 8 ounces mushrooms
• 4 ounces tomatoes
• 4 small zucchini
• 1 tablespoon dried basil
• 1 tablespoon dried leaf thyme

1. Dice onion, carrots, and celery.
2. In a large soup pot, saute the diced vegetables in olive oil for 5 minutes.
3. Mince and add the garlic. Saute for 2 minutes more.
4. Dice and add the mushrooms. Saute for 3 minutes more.
5. Add the thyme and basil, stir to combine.
6. Add the chicken broth. Bring to a boil.
7. Reduce heat and simmer until vegetables are soft (about 15 minutes).
8. Cut the zucchini into large chunks (about 1 inch lengths or cubes) and add to soup.
9. Simmer until the zucchini is soft but not mushy, about 5-10 minutes.

onion, carrots, garlic, celery ribs, olive oil, chicken broth, mushrooms, tomatoes, zucchini, basil, dried leaf thyme

Taken from www.food.com/recipe/herb-vegetable-soup-211421 (may not work)