Mambo Sprouts

Summer Vegetable Soup

Recipe submitted by Emma C. of Vista, CA, for the 2009 Mambolicious Recipe Contest.

Ingredients:

• 2 tsp. Grapeseed oil
• 1 Large leek, chopped
• 2 Cloves garlic, chopped
• 1 Tomato, diced
• ½ tsp. each fresh Oregano, Thyme and Rosemary
• 3 large Yellow Pattypan Squash, diced
• 1 medium zucchini, diced
• 2 bouillon cubes
• 2 Bay leaves
• 2 Tbsp. San J Organic Tamari Sauce
• 1 Bunch Rainbow Chard, trimmed and chopped
• 1 ½ cups frozen organic corn
• Salt & Pepper to taste
• Lemon Juice
• Basil

Directions:

1. In a large pot over medium heat add the Grapeseed oil.
2. Then add leeks, garlic, salt and pepper stirring occasionally for about 2 minutes or until slightly tender.
3. Then add tomato and cook for another 2 minutes. Then add Pattypan squash, zucchini and herbs and cook for another 5 minutes.
4. Add 11 ½ cups of water, bouillon cubes, bay leaves and San J Organic Tamari.
5. Bring to a boil and add rainbow chard. Turn down to low and simmer for 25 minutes.
6. Add corn and simmer for another 5 minutes add salt and pepper to taste.
7. Finish with a squeeze of lemon juice and fresh chopped basil.