Vegetable Soup

By 12_34

Ingredients

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

Preparation

Step 1

Cut tomatoes into small pieces. Set aside. In a large saucepan, saute' butter and onion for 3-4 minutes.

Add chicken broth and water. Tie together with string the bay leaf, oregano, parsley prigs and lemon zest and add to pan along with tomatoes, carrots, potatoes, celery, salt and pepper.

Bring to a simmer over medium heat, reduce to low, cover ad cook 20 minutes.

Cut kernels off corn cob and add to soup along with green beans and zucchini. Simmer, covered, for 15 minutes more. Remove herb bundle.

Adjust seasonings and serve immediately.