Vegetable Soup with Herbs De Provence
By Chef Tom Fraker
2 tablespoons Extra Virgin Olive Oil2 tablespoons Unsalted Butter1 Melissa's Maui Onion -- diced2 cups Melissa's Organic Carrots -- diced1 cup Celery -- diced3 cloves Melissa's Peeled Garlic -- minced6 cups Chicken Broth2 14.5 oz. cans Stewed Tomatoes1 1/2 cups Green Zucchini -- cut into bite size pieces1 1/2 cups Yellow Squash -- cut into bite size pieces1 package Melissa's Herbs De Provence
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 cook until fragrant, about 10 seconds.
Add the chicken broth and the remaining ingredients.
Bring to a boil and reduce heat.
Simmer for 1/2 hour so that the flavors can incorporate.
Makes about 4 to 6 servings. Note:
I like to garnish my soup with Tomato Basil Croutons.