Tomato Veggie and Basil Soup

• 32 ounces no-salt-added diced tomatoes, undrained
• 32 ounces low sodium chicken broth
• 2 small zucchini, diced
• 2 small yellow squash, diced
• 4 tablespoons fresh basil, chopped
• 1 teaspoon dried basil, crumbled
• 1 teaspoon sugar
• 1 -2 teaspoon onion flakes
• 12 teaspoon garlic powder
• 2 teaspoons Worcestershire sauce
• 14 teaspoon crushed red pepper flakes
• 1 dash paprika
• 14-12 cup parsley, snipped
• 1 teaspoon olive oil

1. In a medium saucepan, combine everything but the parsley and olive oil; bring to to a boil, covered over high heat.
2. Reduce heat and simmer, uncovered for 20 minutes.
3. Stir in parsley and olive oil and simmer an additional 5 minutes.
4. Serve.

salt, chicken broth, zucchini, yellow squash, fresh basil, basil, sugar, onion flakes, garlic, worcestershire sauce, red pepper, paprika, parsley, olive oil

Taken from www.food.com/recipe/tomato-veggie-and-basil-soup-420875 (may not work)