Instructions: In 1-1/2 quart nonstick saucepan, combine onion, broth mix and garlic; cook, stirring occasionally until onion is translucent. Add remaining ingredients and stir to combine; cover and cook over low heat, stirring occasionally, about 10 minutes. Add 2 C water and bring to a boil. Reduce heat to medium, cover and cook until vegetables are soft, about 20 minutes.

Using a slotted spoon, remove about 1/2 C of the vegetables from saucepan and set aside.

Puree the remaining soup in 2 batches . Return pureed mixture to saucepan, add reserved vegetables and heat.

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