Vegetable Bean Soup with Basil Tomato

Although I used squash, zucchini, carrots, potatoes, and dried mix beans, choice of veggies and beans can be modified to preference and availability. With a variety of vegetables, potatoes, beans, and tomatoes, this soup is a nutritious and delicious meal for year-round goodness.

• 1 squash
• 1 zucchini
• 12 baby carrots
• 1 large potato
• 1 onion
• 6 cups of water
• 6 tablespoons soy sauce or tamari
• Mixed beans (15 oz. can, rinsed, or 8 oz. dried beans, softened)
• 14 oz. can tomatoes, crushed or whole or diced
• 1/3 cup olive oil
• 1/3 cup parmesan cheese
• 4 large cloves garlic, peeled
• 1½ cups fresh basil leaves
• Salt and pepper to taste

Chop squash, zucchini, carrots, potato, and onion into bite-sized pieces. Place in large pot with water and soy sauce and bring to boil. Simmer for 20 minutes, or until vegetables are tender. Add beans and simmer for 5 more minutes.

Place tomatoes, olive oil, Parmesan cheese, garlic cloves, basil leaves, and salt and pepper in blender. Process till smooth.

Mix the tomato sauce into the vegetable mixture and stir the soup till mixed and heated.