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08-20-2006, 12:05 PM
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Late Summer Soup
2 tablespoons Olive oil
1 large Onion -- chopped 3 cups Water 2 Summer squashes -- 12 oz 2 large Tomatoes -- coarse chop 1 Red pepper -- chopped 1 Yellow pepper -- chopped 1 Zucchini -- chopped 3 large Cloves garlic -- minced 1 1/2 teaspoons Salt 1/2 teaspoon Fennel seeds 1/4 teaspoon Freshly ground pepper 1. In Dutch oven, heat oil over medium heat; add onion . saute 5 minutes or until softened; add remaining ingredients. Heat to boiling; reduce heat. Summer soup 15 minutes or until vegetables are tender. 2. In food processor, puree 2 1/2 cups soup; pour into soup in pan. Heat.     
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