W
Worker Bee
Guest
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.
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.