Skinny Garden Vegetable Soup

This soup was frequently on the menu at the cafe, and is a soup that I like to have just hanging out in the refrigerator for a healthy way to stop the munchies on those particularly "hungry days".  The health-conscious diners loved this soup, and I will say that the vegetables shine even brighter when combined in this soup.  It's hearty, and even has a little corn for sweetness, but easy on the waistline. It's quick and easy to put together, and stays delicious for several days in the 'fridge. It freezes surprisingly well, in case you want to make a really big batch and freeze some for later!  Perfect for those January resolutions! A great recipe to stick to those New Year's resolutions!

3 Tablespoons olive oil

1 cup finely minced onion

3 large carrots, peeled and diced

5 stalks celery, including leaves, diced

1 Tablespoon minced fresh garlic

2 medium zucchini, diced

2 medium yellow summer squash, diced

2 cups fresh green beans, stemmed, and cut into 1-inch lengths

1/2 cup frozen corn

8 cups diced canned tomatoes (use fresh when they are in season)

3 quarts vegetable broth

2 teaspoons all-purpose, salt-free, seasoning

Salt and pepper, to taste

Heat the oil in a soup pot, add the onion, carrots and celery and saute just until it starts to soften.  Add the garlic and cook for 30 seconds, then add the rest of the ingredients and bring it up to a boil.  Immediately reduce the heat to a simmer and cook, covered, until the vegetables are just tender.  Taste and adjust the salt and pepper.

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