1 teaspoon vegetable oil
1 onion, minced
1 carrot, sliced into 1/4-inch rounds
1 stalk celery, sliced into 1/4-inch pieces (may substitute peas, green beans, etc. as desired)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon oregano
1 zucchini or yellow squash, diced
2 cups water or chicken stock (more as desired)
2 tablespoons tomato paste
Chop all vegetables before beginning to cook. If you have small (glass) bowls to separate each one after chopping, it makes for easier (and more attractive) cooking.
Pour oil into medium saucepan and turn heat to medium. Add onion and saute for about one minute, stirring frequently.
Add chopped carrot and celery, sprinkle with salt, pepper and oregano – and continue to saute for another 2-3 minutes. Add squash and saute for another minute.
Pour water or broth over veggies, add tomato paste and bring to a boil. Stir well and lower heat. Simmer soup for about 15 minutes, or until vegetables are tender.
The most time-consuming aspect of this recipe is chopping the veggies – once they’re washed and cut, it’s a breeze to saute and simmer this soup. Begin 20 minutes before you want to sit down to a meal and you’ll be set.