3 cloves garlic, minced
2 leeks, white and green leaves, washed and thinly sliced
1 T. olive oil
1 c. vegetable stock
1 pkg. (10 oz.) frozen corn
1 small bag (6 oz) frozen edamame (soybeans) pods removed
1 small bag (4 oz.) shredded carrots
1/2 lb. yellow squash, halved lengthwise and cut into 1/2 in. pieces (about 1 1/4 c.)
3 c. small cherry tomatoes, halved
1 t. dried tarragon
1 t. dried basil
1 t. dried oregano
salt and pepper to taste
fresh parsley for garnish. minced
1. In a 12- inch heavy skillet, cook garlic and leeks in oil over medium heat, stirring just until fragrant. Add stock, corn, edamame, carrots, and squash and cook, stirring occasionally, until squash is tender.
2. Add tomatoes and dried herbs; stir well. Reduce heat and simmer, covered, 2 minutes or until tomatoes are soft.
3. Season with salt and pepper to taste. Garnish with parsley.
Makes 6 (1 1/2 cup) servings