Bringing Back My Vegetable Soup . . .

This week marks the beginning of the official end of summer.  The first day of Fall is quickly approaching on the calendar and you can tell the days are beginning to get shorter.  That actually depresses me because I love the longer days with more daylight.  I love being able to sit outside longer, take an early evening walk and feel as if I have extra time in the day.When looking at my schedule for the week and loosely planning meals I decided a big pot of one of my favorite vegetable soup recipes would begin the week.  I've had people tell me they have made and loved this, so I'm re-sharing.It's great to have for lunches and makes enough to freeze for later.  Also, you'll see this again as part of a little FREEBIE project I'm working on. . .CLEANSING VEGETABLE SOUP1 T olive oil1 onion, chopped3 cloves garlic, minced3 celery ribs, chopped2-4 carrots, sliced1 cup chopped broccoli1 cup chopped butternut squash1 zucchini, chopped1 cup green beanssalt and pepper to taste1 tsp garlic powder1 tsp thyme1 tsp oregano1 bay leaf8 cups low sodium vegetable broth1 14 oz can tomatoes, dicedDirections:Heat oil in a large pot. Add garlic, onion, celery, carrots, squash. Heat, stirring about 5 minutes until onions are soft. Add the rest of the vegetables and heat another 2 minutes. Add spices, stirring, then bay leaf, tomatoes and broth.Allow to simmer 12 – 15 minutes and adjust seasonings to taste.Remove the bay leaf before serving. Enjoy!Enjoy Your Day!