4 medium yellow squash
1 cup water
1/2 teaspoon garlic powder
3 tablespoons olive oil
1 onion, diced
1 cup chopped celery
3 cups fresh tomato juice
4 teaspoons chopped fresh parsley
1 tablespoon chicken bouillon granules
1/2 teaspoon black pepper powder to taste
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon dried marjoram
1/4 teaspoon dried marjoram
1 teaspoon paprika
1/4 teaspoon dried oregano
1 teaspoon dried basil
1/8 teaspoon salt
1/4 teaspoon black pepper powder
1/8 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon minced fresh parsley
Bring the water to a boil in a medium saucepan. Add squash, removing skins. Cover, and cook 15 minutes, stirring occasionally. Drain, cool and slice into 1/2 inch slices. Return squash to pot and add carrots and onion. Bring to a boil, stirring constantly. Reduce heat and simmer for 20 minutes, stirring occasionally. Reduce heat to medium - reduce heat to medium-low. Stir in tomato juice; simmer for 1-2 minutes, stirring frequently. Gradually add celery juice and water, whisking until mixture comes to a boil; continue stirring about 1 minute.
Add olive oil, onions , celery, tomato, parsley, chicken bouillon and pepper powder; mix well. Spoon over squash mixture. Cover, and steam uncovered for 1 hour, stirring occasionally. Remove and chill 1 hour before serving.