Harvest Soup

• 9 c. water
• 1 large white onion, coarsely chopped
• 2 large cloves garlic, minced
• 2 stalks celery, coarsely chopped
• 2 c. banana squash, cubed
• 1 small cauliflower, cored and cut into 1-inch florets
• 4 medium carrots, cut into 1/2-inch pieces
• 4 medium zucchini, cut into 1/4-inch slices
• 4 medium summer yellow squash, cut into 1/4-inch slices
• 8 tiny new potatoes
• 1 small head savoy cabbage, cored, quartered and sliced thin
• 1/2 tsp. dried thyme
• 1/2 tsp. dried basil
• 2 Tbsp. vegetable bouillon (available at most health food stores)
• 1 tsp. sea salt (available at Kroger or health food stores)

1. In heavy soup kettle, bring water to a boil.
2. Add all ingredients.
3. Return to boil.
4. Simmer for 30 minutes, stirring frequently to break up squash and form thick stock.
5. This soup can be made in large quantities, great left over and freezes well.

water, white onion, garlic, stalks celery, banana squash, cauliflower, carrots, zucchini, yellow squash, potatoes, head savoy cabbage, thyme, basil, vegetable bouillon, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=830618 (may not work)