Healthy Vegetable Soup

• 1/2 cup diced onion
• 4 cloves garlic minced
• 2 cups zucchini Thinly-sliced
• 1 cup yellow squash Thinly-sliced
• 1 potato diced into cubes
• 1 cup sliced carrot Thinly-
• 8 ounces italian style stewed tomatoes
• 4 ounces tomato sauce
• 2 bay leaves
• basil dried is fine
• parsley dried is fine
• black pepper
• 8 ounces vegetable broth Swanson's

1. 1. Liberally spray non-stick frying pan with PAM.
2. 2. Saute onion and garlic.
3. 3. Add zucchini, squash, potato, and carrots. Saute 10 minutes longer, spraying pan with additional PAM to prevent sticking.
4. 4. Transfer to large saucepan.
5. 5. Add tomatoes, spices, and broth.
6. 6. Use water to rinse cans, so that you add another cup or so of liquid.
7. (Don't fill the cans; just add a little water to loosen the tomato.)
8. 7. Cover and cook over medium flame for 20 minutes.
9. 8. Remove bay leaves.
10. 9. Using a slotted spoon, transfer about 2 cups of vegetables to bowl to add later.
11. 10. Pour remaining vegetables into blender container. Puree until smooth.
12. 11. Add both pureed vegetables and reserved vegetables to saucepan. Heat.
13. 12. Serve hot.

onion, garlic, zucchini, yellow squash, carrot thinly, italian style stewed, tomato sauce, bay leaves, basil, parsley, black pepper, vegetable broth swanson

Taken from www.yummly.com/recipe/Healthy-Vegetable-Soup-1660188 (may not work)