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Christian Vegetarian Association Presents:
Take Heart!

Chunky Fresh Tomato Squash Soup


3 lbs. Tomatoes, fresh, ripe

1-1/2 lbs. Zucchini (green squash)

1-1/2 lbs. Yellow Squash

1 Onion

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!.

Your question and comments are welcome

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