Recipe

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• 4 yellow squash, diced
• 1 (16 oz) 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 tbsp olive oil
• 1/4 tsp red pepper
• 1 -2 tsp garlic , you can always add more if needed
• salt , to taste
• 1/2 tsp paprika

• 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!