Vegetable Soup

• 1 lb. Roma tomatoes, peeled and seeded
• 2 Tbsp. unsalted butter
• 1 medium yellow onion, diced
• 2 c. chicken broth
• 4 c. water
• 1 bay leaf
• 3 fresh oregano sprigs
• 2 fresh parsley sprigs
• 1/2 c. zucchini, julienned
• 2 strips lemon (2 inches long)
• 1/4 c. carrots, thinly sliced
• 1 lb. new potatoes, unpeeled, cut into 1 inch cubes
• 1/2 c. diced celery
• 1/2 tsp. salt
• 1/2 tsp. freshly ground pepper
• 1 ear yellow corn
• 1/4 lb. green beans, trimmed and sliced on diagonal

1. Cut tomatoes into small pieces; set aside.
2. In large saucepan, saute butter and onion for 3 to 4 minutes.
3. Add chicken broth and water.
4. Tie together with string bay leaf, oregano, parsley sprigs and lemon zest; add to pan along with tomatoes, carrots, potatoes, celery, salt and pepper.
5. Bring to a simmer over medium heat, reduce to low, cover and cook (over) 20 minutes.
6. Cut kernels off corn cob and add to soup along with green beans and zucchini. Simmer, covered, for 15 minutes more.
7. Remove herb bundle.
8. Taste, adjust seasonings and serve immediately.
9. Serves 4.

tomatoes, unsalted butter, yellow onion, chicken broth, water, bay leaf, oregano sprigs, parsley sprigs, zucchini, lemon, carrots, new potatoes, celery, salt, freshly ground pepper, corn, green beans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=960573 (may not work)