Serves about 6
1 bell pepper
2 medium zucchini
2 ears corn
2 cups green beans
3 cloves garlic
4 cups vegetable broth (+2 cups water)
2/3 cup fresh basil (or other herbs)
Salt/pepper to taste
Optional: peas, summer squash, quinoa, garbanzos, rice, etc.
Mince garlic, carefully cut kernels off corn, and dice all other veggies.
In a large stockpot over med-high, saute onion, carrot, and bell pepper for 6-7 minutes.
Add garlic, and saute 1 minute.
Add 4 cups broth, 2 cups water (or more broth), tomatoes, zucchini, corn, and green beans. Increase heat and bring to a light boil.
Reduce heat to a simmer and cover.
Cook for about 20-25 minutes, and salt to taste (it really helps bring out the flavors!)
Meanwhile, thinly slice basil, and stir in during the last 5 minutes of cooking.