Pick an assortment of vegetables
2-3 carrots thinly chopped
3-4 celery stalks thinly chopped
2-4 cups diced summer squash, yellow squash, and/or zucchini
2-4 cups winter squash - butternut, pumpkin, banana (optional)
1 diced sweet potato
1 or 2 potatoes
1 pepper (red)
1 lg onion chopped
1 - 2 cups green beans - I used frozen
1 tablespoon garlic
32 oz chicken broth
1-2 tablespoons oil (vegetable, canola, olive, etc.)
1 14115 oz can of diced tomatoes
4 tablespoons balsamic vinegar
Basil and Italian seasoning to taste
Directions:
Prepare the vegetables (clean, peel, cut) into 1 or 2 inch pieces
Saute the onions and peppers in oil for about a minute then add the celery and continue to saute until the onions are transparent.
Then add the garlic and saute for about another minute.
Add the rest of the vegetables (in parts if easier) and coat with the sauteed veggies. Add lid and cook for 15 minutes.
Add chicken broth, tomatoes, green beans, and balsamic vinegar.
Add basil and Italian seasoning to taste
Simmer until done
