Vegetable Soup

Vegetable Soup
2 Tablsp olive oil                1 large onion, diced fine             ¼ cup chpd parsley leaves
2 garlic cloves, minced       1 large beefsteak tomato, chopped
8 cups chicken broth          1 bay leaf 4 carrots, peeled, thinly sliced
1 acorn squash, peeled, halved, seeded, diced
¾ pound Yukon gold potatoes, peeled, diced
½ pound brussel sprouts, quartered
½ pound white mushrooms, thinly sliced
1 teaspoon salt,                ½ teaspoon fresh ground black pepper
Heat soup pot over low heat, swirl in olive oil and add the onion and parsley. Cook, stirring often until golden, about 7 minutes. Add the garlic and cook for 15 seconds, then add in the tomato, stir well, raise the heat to medium high and add in the broth. Bring to a simmer Add the bay leaf and all the veggies. Cover and reduce heat to low – simmer slowly until veggies are tender, about 45 minutes. Remove bay leaf. Add in S&P.
You could also use beef broth if desired.