Garden Vegetable Soup

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 1 cup celery, chopped
• 2 small onions, chopped
• 4 medium carrots, chopped
• 1 1/2 cups winter squash, cubed (i use butternut, but any variety, including summer squash could be subbed)
• 1/2 cup butter
• 9 cups beef stock (i use a combination of both and include the juices from the canned tomatoes & green beans) or 9 cups vegetable broth, divided (i use a combination of both and include the juices from the canned tomatoes & green beans)
• 8 cups tomatoes, chopped & peeled (i use 64 oz. of canned diced tomatoes)
• 1 1/2 cups frozen corn kernels
• 1 quart green beans (i use 32 oz. of italian flat beans)
• 1 tablespoon sugar
• 1 teaspoon curry powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup all-purpose flour

Recipe

• 1 in a large stock pot, saute the celery, onion, carrot and squash in butter until tender. add 8 cups broth, tomatoes, corn, green beans, sugar, curry, salt and pepper; bring to a boil. reduce heat; simmer, uncovered, for 20 minutes.
• 2 in small bowl, whisk together flour and remaining 1 cup of broth until smooth. gradually stir into tomato mixture; bring to a boil. cook and stir until thickened and bubbly, about 2 minutes.