Take Heart!
From Christian Vegetarian Association (CVA)

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!

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