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|Summer Vegetable Soup
1 TBSP olive oil
1 c onion, chopped
3 cloves garlic, chopped (or 3/4 tsp garlic powder)
4 Roma tomatoes, peeled and seeded, then diced (or 1 c canned diced tomatoes, undrained)
1 TBSP fresh oregano, chopped (or 1 tsp dried oregano)
1 tsp ground cumin (I use 1/2 tsp chile powder instead since we don't care for cumin.)
4 c vegetable stock or broth
1 bay leaf
1 carrot, peeled, halved lengthwise, and thinly sliced crosswise
1 yellow bell pepper, seeded and diced
1 zucchini, halved lengthwise and thinly sliced crosswise
1 TBSP grated lemon zest
2 TBSP fresh cilantro, chopped
salt and pepper to taste
In a large saucepan over medium heat, saute onion in olive oil and saute until soft and translucent, about 4 min. Add garlic, tomatoes, oregano, and cumin and saute until tomatoes are softened, about 4 min.
Add stock and bay leaf and bring to a boil; then reduce heat to medium low and bring to a simmer. Add the carrot and bell pepper and cook for 2 min. Add zucchini and simmer until the vegetables are tender, about 3 min longer. Stir in the lemon zest and cilantro. Season with salt and pepper to taste. Discard bay leaf before serving.
Source: adapted from recipe by Mayo Clinic
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