Summer Garden Vegetable Soup

Ingredients:

• 1 tbsp olive oil

• 1 small yellow onion, diced

• 2 garlic cloves, minced

• 2 carrots, sliced

• 2 stalks celery, chopped

• 1 zucchini, diced

• 1 yellow squash, diced

• 1 cup green beans, trimmed and cut in half

• 1 can (15 oz) diced tomatoes (with juice)

• 4 cups vegetable broth

• 1 cup water

• 1 tsp dried basil

• ½ tsp dried thyme

• Salt and pepper to taste

• 1 cup fresh corn kernels (or frozen)

• 1½ cups spinach or kale

• Juice of ½ lemon

• Fresh parsley, for garnish (optional)

Instructions:

1. Preheat your Nutri-Stahl 6 QT on medium heat. Add olive oil.

2. Sauté onion and garlic until fragrant (about 2 minutes). Add carrots and celery, and cook for 5 more minutes until slightly tender.

3. Add zucchini, yellow squash, green beans, diced tomatoes (with juice), vegetable broth, water, basil, thyme, salt, and pepper.

4. Cover with the Nutri-Stahl lid and bring to a gentle boil. Then reduce heat and simmer for 15 minutes.

5. Add corn and leafy greens. Simmer for another 5-7 minutes until all vegetables are tender.

6. Finish with a squeeze of lemon juice for brightness. Adjust seasoning as needed.

7. Serve hot, topped with fresh parsley. Enjoy with crusty bread or a side salad!