1 onion, finely chopped
1 large yellow squash, diced
1/4 cup vegetable oil
1 carrot, finely diced
1/2 cup bell pepper
1/2 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried rosemary
2 tablespoons dried sage
2 teaspoons dried thyme
1 teaspoon dried marjoram
1 teaspoon dried basil leaves
1/2 teaspoon salt
1 teaspoon paprika
1 teaspoon dried minced onion
1/2 teaspoon garlic powder
1/2 teaspoon dried rosemary
1/2 teaspoon salt
Place chopped onion, squash, oil, carrot, bell pepper, oregano, basil, rosemary, sage, thyme, marjoram, basil, salt, paprika, garlic powder, rosemary, salt and parsley in your stock pot. Bring to a boil, reduce heat and simmer 10 minutes, stirring often.
Increase heat to high and add beef broth. Bring to a boil.
Simmer 1 1 1/2 hours stirring, until heated through. Let cool 5 minutes before serving.
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