Summer Zucchini Soup

Based on this source

Ingredients:

• 2 vegetable or beef bouillon cubes
• 2 quarts water
• 1 can kidney beans, drained and washed  (I used black)
• 1 zucchini, cleaned and sliced
• 2 carrots, peeled and sliced or chopped
• 4 stalks celery, cleaned and sliced
• 1 can crushed tomatoes
• 1 tablespoon mixed Italian herbs

Directions:

1. Heat the water in a large soup pot.
2. Add the 2 bouillon cubes.
3. When the water has become stock/broth
4. Drain and wash the beans and add to the soup.
5. Peel and slice or chop the carrots and add to the soup.
6. Clean and slice or chop the celery and add to the soup.
7. Add the Italian herbs to the soup.
8. Turn the heat down to simmer and add the can of crushed tomatoes.
9. Allow the soup to simmer for a few minutes.
10. Shortly before serving, clean and slice the zucchini into half moon shapes.
11. Add the zucchini to the soup. (I did not want the zucchini to become too soft, therefor they were added last and only cooked al dente.

Notes: This soup doesn't really need a recipe - it's just a simple way to combine the vegetables you have sitting around. We served this lukewarm which made it a perfect summer dinner.