JEANNE'S YUMMY SQUASH SOUP

2 CANS OF WHOLE ORGANIC TOMATOES
3 GREEN SQUASH (SLICED)
3 YELLOW SQUASH (SLICED)
2 LARGE ONIONS (CHOPPED)
3 CLOVES OF GARLIC (MINCED)
4 TABLESPOONS OF OLIVE OIL
3 - 5 CUPS OF WATER
3 BAY LEAVES
1/4 - TEASPOON OREGANO
1/4 - TEASPOON THYME
1/4 - TEASPOON BASIL
1/2 - TEASPOON HERBAMARE (sold at Lori's!)
PARMESAN CHEESE

Saute onions and garlic in the olive oil until golden brown, set aside. In a large pot add water, bay leaves, organic tomatoes, squash, onion and garlic then cover and cook on a low heat until soft. Add spices and Herbamare to the pot. Simmer for 15 more minutes. Top off the soup with a sprinkle of Parmesan cheese.

Be sure to serve this soup piping hot on a cool fall day or cool the sauce over night in refrigerator serve cold on a Summer Salad!. This recipe also can be used to top your favorite pasta!