Vegetable Soup
By Chef Tom Fraker


2 tablespoons Extra Virgin Olive Oil
2 tablespoons Unsalted Butter
1 Maui Onions julienned
1 Organic Carrots diced
1 cup Organic Celery diced
3 cloves Organic Garlic *Roasted and minced
Freshly Ground Black Pepper to taste
6 cups Vegetable or 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 Thyme use sprigs
4 tablespoons Organic Parsley chopped