Harvest Soup

Directions

1. 1
   heat oil in 2 quart stock pot medium heat.
2. 2
   add diced onions and peppers and sautee.
3. 3
   add squash and eggplant cook until tender.
4. 4
   add vegetable stock and ears of corn.
5. 5
   add all spices and stir.
6. 6
   bring to boil and simmer until corn is tender stirring occasionally.
7. 7
   take corn out and cut corn off cobs.
8. 8
   return corn to pot and add tomatoes.
9. 9
   continue to simmer until tomatoes break down and are soft.
10. 10
    about 15-20 minutes.
11. 11
    turn off heat let cool for 15 minutes and puree in food proccessor.
12. 12
    or.
13. 13
    you can puree soup in the pot using a hand mixer until smooth.
14. 14
    This is what I do.
15. 15
    This is a favorite in my family.
16. 16
    My teenage boys beg me for this soup when it gets cold!