CHICKEN VEGETABLE SOUP
Zoup Restaurant Recipe
8 cups chicken broth
2 cups broccoli florets, cut into small pieces
2 cups green beans, sliced into 1 inch pieces
2 cups carrots, cut into rounds
1/4 cup olive oil
8 ounce button mushrooms sliced
2 cloves garlic, chopped fine
1 small summer squash, cut into thin rounds
1 small zucchini squash, cut into thin rounds
1 tablespoon Italian seasoning (or fresh rosemary and thyme)
salt and pepper
Place chicken broth in a large stock pot and bring to a boil. While the chicken broth is heating, bring a large sauté pan up to a medium high heat. Place olive oil along with mushrooms and garlic. Cook until mushrooms are very tender and starting to brown, stirring occasionally. Season lightly with salt and pepper. Add summer squash, zucchini, and Italian seasoning. Season again lightly with salt and pepper. Continue cooking until squash is soft and tender. Remove pan from heat and set aside.
When the broth comes to a boil. Add green beans and carrots and cook for 3 minutes. Then add broccoli and cook for another 5 minutes. Reduce heat to a simmer and add cooked vegetables that were sautéed back into stock pot and cook for another 5 minutes. Adjust salt and pepper to taste.