- Rating:
- Servings:
- 4 to 6
- Difficulty:
- Total Time:
- Recipe By:
- Tom Fraker
Ingredients
- 2 tablespoons Extra Virgin Olive Oil
- 2 tablespoons Unsalted Butter
- 1 Maui Onions julienned
- 2 cups Organic Carrots diced
- 1 cup Organic Celery diced
- 1 tablespoon Peeled Garlic minced
- 1/2 teaspoon Organic Grinders Garlic Herb Sea Salt to taste
- 1/2 teaspoon Organic Grinders use Rainbow Peppercorns to taste
- 1/2 teaspoon Organic Grinders use Italian Seasoning to taste
- 6 cups Low Sodium Fat Free Chicken Broth
- 6 Organic Tomatoes crushed
- 1 1/2 cups Organic Zucchini use Green Zucchini diced
- 1 1/2 cups Yellow Squash diced
- 2 large sprigs Thyme
- 4 tablespoons Organic Parsley chopped
Directions
In a large stock pot, heat the oil and butter and sweat the onions until translucent. Add the carrots and celery and continue to cook until slightly tender but still crisp. Next, add the garlic and the seasonings. Once the garlic is fragrant, add the chicken broth and the remaining ingredients. Bring to a boil and reduce heat. Simmer for ½ hour so the flavors can incorporate.
