Late Summer Soup - cooking recipe

Ingredients

2 Tbsp. olive oil
3 c. water
1 1/2 tsp. salt
1/4 tsp. ground pepper
2 (12 oz.) summer squash, chopped
2 large tomatoes, coarsely chopped
1 each red and yellow pepper, chopped
1 large onion, chopped
1 (6 oz.) zucchini, chopped
1/2 tsp. fennel seed
3 large cloves garlic

Preparation

The secret to the rich flavor of this low calorie vegetable soup is to saute the onions just enough to bring out its natural sweetness and not to overcook the other vegetables.
Heat oil over medium heat; add onions.
Saute 5 minutes or until softened.
Add remaining ingredients.
Heat to boiling; reduce heat.
Simmer soup 15 minutes or until vegetables are tender.
In food processor, puree 2 1/2 cups soup.
Pour into pan and heat.
Makes 6 servings.