With tons of fresh summer fruits and vegetables in season using them in a homemade soup creates a wonderful flavor and a hearty meal if you’re craving something to fill your tummy with warmth! Angry Chicken posted this recipe which looks so delicious and is easy to store in an extra mason jar to fill bowls later.

Ingredients:
-1 fennel bulb sliced super thin
-1 onion sliced
-1 carrot diced
-2 leeks sliced
-3 new potatoes diced
-5 cloves garlic sliced
-3 radishes sliced
-a bunch of fresh herbs and a can of diced tomatoes (fresh tomatoes would be best, but they aren’t ready here yet.)

Directions:

Saute the fennel, onion, carrot, leeks, garlic, and radishes in olive oil and salt and pepper for about 15 minutes. Then add the can of diced tomatoes in their juice, covered it all with water and simmered it for about an hour. Then add about 1 cup corn and chopped herbs from the pots outside-rosemary, basil, dill and oregano. Serve it with little toasts from the homemade bread with a lot of grated Parmesan on top. It made a boatload, about 4 mason jars full. Really yummy.