From Christian Vegetarian Association (CVA)
3 lbs. Tomatoes, fresh, ripe
1-1/2 lbs. Zucchini (green squash)
1-1/2 lbs. Yellow Squash
10 Fennel Seeds
1 tbsp. Oregano
1/4 oz. Porcini Mushrooms, dried
- Wash and clean the tomatoes and squash and cut into bite-size pieces,
and place in a covered glass dish for cooking in a microwave oven or in a
pot for simmering on the stove top.
- Peel and dice the onion and add to the cooking pot or dish.
- Break the porcini mushrooms into small pieces and add to the cooking
pot along with the fennel seeds and oregano.
- Mix well and simmer until the vegetables are tender. If cooking on the
stove top, add a little water to prevent sticking. Once the soup begins to
cook, it will produce its own liquid. Enjoy!
Read more at Vegan Recipes