Recipe Name Late Summer Veggie Soup Submitted by Melissa Mobley Recipe Description Healthy soup utilizing farm fresh veggies Quantity 6 Quantity Unit Prep Time (minutes) 20 Cook Time (minutes) 30 Ready In (minutes) 50

Ingredients Amount 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.