Summer Garden Soup

1 cup chopped onion

4-6 garlic cloves, minced

2 tbsp olive oil

3 cups chopped fresh tomatoes

1 cup fresh or frozen cut green beans

1 tbsp minced fresh basil or 1 tsp dried basil

1 tsp minced fresh tarragon or 1/4 tsp dried tarragon

1/2 tsp minced fresh dill or a pinch of dried dill

1/4 tsp pepper

3 1/2 cups reduced sodium chicken broth

1 cup fresh or frozen peas

1 cup sliced zucchini or yellow summer squash

In a saucepan, saute onion and garlic in oil until onion is tender.

Add the tomatoes, beans, basil, tarragon, dill, pepper and simmer for 10 minutes.

Add broth, peas and squash; simmer for 5010 minutes or until vegetables are crisp tender.

Makes 2 quarts or 8 servings.