Source: Jessica & Nellie
1/2 cup diced onion
2 tsp minced garlic
1/2 cup diced celery
2 cups diced carrots
2 cups diced potatoes
2 cups vegetable broth
2 small zucchini, diced
15 oz. diced tomatoes
15 oz. can corn, undrained
1/2 tsp rubbed sage
salt & pepper to taste
2 cups milk (vegan if needed)
2 TB cornstarch
1. Melt butter in large pot. Saute onion & garlic until softened. Stir in celery, carrots, potatoes and cook about 5 minutes more.
2. Stir in broth, bring to low boil, cover & simmer 15 minutes.
3. Add zucchini, tomatoes, corn, & seasonings. Simmer another 10-15 minutes.
4. Stir in almost all of milk. Place cornstarch in small bowl and whisk in remaining milk; add to soup. Simmer another 10 minutes & enjoy!
