From the “Kids’ Corner” – Surprising Vegetable Soup

This is surprising because kids eat it!

2 tablespoons butter
2 cups chopped onions
1 teaspoon minced garlic
1 28-ounce can tomatoes, strained, seeded, chopped (or equivalent amount of fresh tomatoes, skinned, seeded and chopped)
1 cup thinly sliced carrots
1 cup thinly sliced celery
3 cups chicken broth
1 1/2 cups green bean, chopped
1 1/2 cups diced summer squash
1 1/2 cups bok choy, julienned
1/4 cup small pasta
1 to 2 tablespoons fresh oregano, basil or parsley, chopped
Salt & pepper

In large saucepan, heat butter and cook onions until wilted, 5 to 10 minutes. Add garlic and cook for 30 seconds. Add tomatoes, carrots, celery and broth. Bring to boil, reduce heat and cook gently for 5 to 8 minutes. Add beans, squash, cabbage and pasta; cook until tender, 8 to 10 minutes. Stir in herbs; season with salt and pepper.

Makes about 3 quarts (6 to 8 servings).

Adapted from

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