This soup is somehow hearty enough for the winter and yet light enough for the summer. Who knows, maybe this recipe will be added to the blog for soup and stew recipes…if so, I only hope they keep the name “RxMike’s Rustic Vegetable Soup.”

Here is the recipe…

What you need:

• 1.5 qt of vegetable broth (I use organic, vegetarian vegetable broth)
• 1 can of corn, drained (or better yet 2 ears of fresh, sweet corn)
• 1 can of cut green beans, drained (again, fresh is always better)
• 1 can of navy beans, drained (or your favorite kind of bean)
• 1 can of diced tomatoes, drained (fresh…fresh…fresh)
• 15 oz. tomato sauce
• 3-4 medium russet potatoes, cubed (you can also use red potatoes – just adjust qty)
• 4-6 carrots, sliced
• 4-5 celery stalks, sliced
• 1 white onion, diced
• 1-2 zucchini, sliced or diced
• 1-2 yellow squash, sliced or diced
• 2 tbsp. garlic (the real stuff…no powder here)
• thyme (I use fresh herbs from my garden, and just add until it tastes good)
• oregano (see above)
• 1 bay leaf
• olive oil
• salt/pepper

Directions:

1. Using a large soup pot, saute the garlic and onion until almost transparent, then add the carrots and celery and saute for several minutes.
2. Add the vegetable stock and tomato sauce; mix well.
3. Add all of the vegetables, herbs, seasonings; mix well.
4. Bring to a boil, then reduce to a simmer and cook for approximately 90 minutes, stirring occasionally.
5. Remove the bay leaf…serve with some cornbread and sweet tea…and your in heaven!

Makes approx. 4 quarts (8-12 servings)