Summer vegetable soup by Mama Steph

TYLER, Texas (KLTV) - This soup will give you the best possible way to use summer vegetables, to satisfy your cravings and to nourish your body. The lemon and basil added at the end brighten the soup immensely. Enjoy!

INGREDIENTS

1 large yellow onion, chopped

1 tablespoon olive oil

4 teaspoons minced garlic (or 4 small cloves)

6 to 8 Roma tomatoes, or 4 large slicing tomatoes, chopped

2 medium zucchinis, chopped

1 yellow squash, chopped

2 cups fresh or frozen corn kernels

1 15 ounce can Great Northern beans, drained and rinsed

1 cup chopped mushrooms (optional)

4 cups broth (vegetable or chicken, or just use water in a pinch)

1 2 cup chopped basil leaves

zest and juice of one lemon

Salt and pepper, to taste

METHOD:

Place the olive oil and onion in a soup pot or Dutch oven over medium-low heat. Cook the onion, stirring frequently, until it becomes translucent.

Add the garlic, and cook for another minute to allow it to warm.

Add the chopped tomatoes, and allow to cook down while frequently stirring for six to eight minutes.

Add the corn, zucchini, squash, beans, mushrooms, and broth. Simmer for about 10 minutes or until vegetables are your preferred tenderness.

Just before serving, add the lemon juice and zest and the basil, stirring in. Serve with crackers and enjoy!

(NOTE: Feel free to add other vegetables you have on hand. If using things like baby spinach or arugula, add toward the end of cooking since they cook down quickly.)