INGREDIENTS
1/4 cup
olive oil
2 cloves
garlic
2
carrots
2
celery stalks
1/2 medium
onion
16 oz
canned tomatoes
1
zucchini
1
yellow squash
2 cups
edamame
1 cup
broccoli
1 cup
corn
6 cups
vegetable stock
1 serving
water
1/2 tsp
dried thyme
1/2 cup
tomato paste
1 serving
salt and pepper