Harvest Soup

A hearty vegetable soup sure to warm you up on a cold day.

• Ready In: 1 hr 20 mins
• Serves: 6-8

Ingredients

• 4  yellow squash, diced
• 1 (16 ounce) container grape tomatoes
• 1  large yellow onions or 1  large  white onion, diced
• 1  red bell pepper, diced
• 1  yellow sweet bell pepper, diced
• 1  orange bell pepper, diced
• 1  medium eggplant, peeled and diced
• 3  ears corn, husked and washed
• 3  cups  vegetable stock
• 2  tablespoons olive oil
• 1⁄4 teaspoon  red pepper
• 1 -2  teaspoon garlic, you can always add more if needed
•  salt, to taste
• 1⁄2 teaspoon paprika

Directions

1. heat oil in 2 quart stock pot medium heat.
2. add diced onions and peppers and sautee.
3. add squash and eggplant cook until tender.
4. add vegetable stock and ears of corn.
5. add all spices and stir.
6. bring to boil and simmer until corn is tender stirring occasionally.
7. take corn out and cut corn off cobs.
8. return corn to pot and add tomatoes.
9. continue to simmer until tomatoes break down and are soft. about 15-20 minutes.
10. turn off heat let cool for 15 minutes and puree in food proccessor.
11. or.
12. you can puree soup in the pot using a hand mixer until smooth. This is what I do.
13. This is a favorite in my family. My teenage boys beg me for this soup when it gets cold!