Late-summer Soup

2 tb Olive oil
1 lg Onion; chopped
3 c Water
2 Summer squashes; 12 oz chopped
2 lg Tomatoes; coarsely chopped
1 Red pepper; chopped
1 Yellow pepper; shoped
1 Zucchini; chopped
3 lg Cloves garlic; minced
1 1/2 ts Salt
1/2 ts Fennel seeds
1/4 ts Freshly ground pepper

In Dutch oven, heat oil over medium heat; add onion. saute 5 minutes or until sofrtened; add remaining ingredients. Heat to boiling; reduce heat. Summer soup 15 minutes or until vegetables are tender.

In food processor, puree 2 1/2 cups soup; pour into soup in pan. Heat.

Late-summer Soup printer friendly version located here. (Just the recipe. Nothing else.)
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