Instructions: (2 Servings - but eat all you want)

1. In a 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 cups water and bring to a boil.

Reduce heat to medium, cover and cook until vegetables are soft, about 20 minutes.

2. Using a slotted spoon, remove about 1/2 cup of vegetables from saucepan and set aside. In a blender, buree remining soup (in 2 batches). Return pureed mixture to saucepan, add reserved vegetables and heat.

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