Summer Zucchini Soup

Summer Zucchini Soup

Ingredients: 

• 2 medium zucchinis, diced
• 2 yellow squash, diced
• 4 cloves garlic, peeled and minced
• 1 large yellow onion, peeled and chopped
• 6 medium tomatoes, chopped or two 14.5 ounce cans, diced
• 2 cups fresh or frozen corn
• 6 cups vegetable broth
• 1 tbsp lemon juice
• Salt, pepper, basil to taste

Instructions:

1. Cook onion on medium heat for 7 minutes in a medium pot with a little water. Add garlic and cook 1 minute.
2. Add tomatoes and cook for 10 minutes, or until soft.
3. Add zucchini, yellow squash, corn, and vegetable stock. Bring to a boil over high heat, then lower to medium, and cook for 15 minutes.
4. Add basil and lemon juice. Season with salt and pepper.