Farmer’S Market Vegetable Noodle Soup

1. 1

   Prepare all your vegetables. Mince the garlic; slice the onions, carrots, mushrooms, red bell peppers, and tomatoes. Spiralize or cut the zucchini and summer squash.

2. 2

   When all the ingredients are ready, add vegetable oil to a medium to large pot over low heat. Allow the vegetable oil to heat for about a minute before adding the minced garlic. Stir the garlic with a spatula to prevent them from becoming burnt. Cook the garlic until it becomes golden brown and aromatic.

3. 3

   Once the garlic starts to turn brown, add the sliced onions. Cook the onions until they've softened and appear caramelized. Then add about a 1/4 cup broth. Next, add the carrots, mushrooms, and red bell peppers. Cook these ingredients until they've softened. If the pot starts to smoke a little because it's overheating, add a little bit more broth to the pot.

4. 4

   Now, add the tomatoes, corn, and the rest of the broth. You want to stir the pot a little. The tomato juice will turn the soup a slightly red color.

5. 5

   Add the zucchini noodles and summer squash noodles at the end since they're thin and will cook fast. You don't want the squashes to become overcooked.

6. 6

   Season the soup with dried thyme, oregano and a little bit of salt.

7. 7

   Garnish with chopped parsley.

* Per serving · 4 servings · Values may vary.