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Recipes - Late Summer Veggie Soup

Recipe Name

Late Summer Veggie Soup

Submitted by

Melissa Mobley

Recipe Description

Healthy soup utilizing farm fresh veggies

Quantity	6	Quantity Unit		Servings
Prep Time (minutes)	20	Cook Time (minutes)	30	Ready In (minutes)	50

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Ingredients
Amt.	Measure	Ingredient



1	tablespoon	olive oil
1	medium (2-1/2" dia)	Onion, chopped
2	cups, chopped	Carrots
2	stalks small (5" long)	celery
3	clove	garlic minced
1 1/2	cups	Okra
4	cups	chicken broth (10.5 ounce can)
2	medium (2-1/4" to 3-1/4" dia.)	potatoes
2	medium	zucchini
2	medium whole (2-3/5" dia)	Tomatoes
1 2/3	cups	Great Northern beans, canned (15oz), drained
1	dash	black pepper
1	tablespoon	2 Sprigs Thyme
1	teaspoon	oregano (fresh)

Steps

Sequence	Step

1	1.) Rinse, peel and dice carrots, onions and potatoes. Rinse and dice celery, garlic, tomatoes and zucchini.
2	2.)Add oil to a heated large heated pot. Sauté onions, carrots, and celery for about three minutes. Add garlic and sauté until fragrant.
3	3.) Add broth, tomatoes, potatoes, okra and herbs and bring to a simmer. Cook for about 10 to 15 minutes until potatoes are softening.
4	4.) Add squash and beans and cook for another 5 minutes.
5	5.) Season with salt and pepper.

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