Spring Vegetable Soup Recipe

• 7 c. vegetable stock (Place 1 onion, 2 leeks, 1 carrot and 2 stalks celery in
•     of water and simmer for 20 min. Strain well. Or possibly use appropriate amount of powdered mix)
• 2 lrg carrots, peeled and cut into 1/4 inch slices
• 1 sm butternut squash, peeled and minced into bite-size pcs
• 2 stalk celery, sliced into 1/4 inch slices
• 2 x leeks, white part only, thinly sliced
• 1 med onion, finely minced
• 4 x cloves garlic, chopped
• 2 x zucchini, minced into bite size pcs
• 2 x yellow crookneck squash, minced into bite size pcs
•     extra virgin olive oil
• 1 lrg can (28 ounces) whole tomatoes, minced and juice included
• 1 tsp dry basil
• 1 tsp dry oregano
•     salt and pepper to taste

Directions