When summer veggies are in abundance, one of the easiest ways to use them is in a delicious vegetable soup!

One of the best things about this soup is that is completely interchangeable, the quantities below are merely suggestions! If you have more zucchini than corn, then add more zucchini! Have kale, green beans, or celery? Add it! Beans and quinoa-also a great addition!

Ingredients

• Olive Oil

• 1 Onion chopped

• 3-4 Garlic minced

• 3-4 Carrots chopped

• 3 Potatoes chopped

• 2 Zucchini chopped

• 3 Corn off of the cob (save cobs)

• 2 Quarts Vegetable stock or base

• Salt & Pepper

• Italian Seasoning

Preparation

Add olive oil, onion, and garlic to soup pot. Saute until fragrant and soft. Add carrots and potatoes and saute for a few minutes. Add your vegetable stock/base, zucchini, corn cobs (only the cobs, not the kernels!) and seasonings. Bring to a boil, reduce to simmer, and cook for 35-40 minutes. Remove corn cobs and add corn kernels. Taste and adjust seasoning if necessary.

Optional step: Use an immersion blender or blender to create a thick soup/chowder.