Ingredients
2 tablespoons olive oil2 medium onions, chopped2 large carrots, sliced1 pound red potatoes (about 3 medium), cubed2 cups water1 can (14-1/2 ounces) diced tomatoes in sauce1-1/2 cups vegetable broth1-1/2 teaspoons garlic powder1 teaspoon dried basil1/2 teaspoon salt1/2 teaspoon paprika1/4 teaspoon dill weed1/4 teaspoon pepper1 medium yellow summer squash, halved and sliced1 medium zucchini, halved and sliced
Preparation
In a large saucepan, heat oil over medium heat. Add onions and carrots; cook and stir until onions are tender, 4-6 minutes. Add potatoes and cook 2 minutes. Stir in water, tomatoes, broth and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes and carrots are tender, 8-10 minutes.
Add yellow squash and zucchini; cook until vegetables are tender, 8-10 minutes longer. Serve or, if desired, puree mixture in batches, adding additional broth until desired consistency is achieved.
