(Serves 4-6)

Ingredients:

1. Carrots – 2, peeled and chopped

2. Celery – 4 stalks, chopped

3. Yellow Squash – 1, chopped

4. White Onion – 1 medium, diced

5. Cherry Tomatoes – 1 cup, halved

6. Dried Thyme – 1 tsp

7. Garlic Powder – 1/2 tsp

8. Fresh Parsley – 1/4 cup, chopped

9. Bay Leaf – 1

10. Garlic Salt – 1 tsp

11. Harvest Grain Mix (such as Trader Joe’s) – 1 cup

12. Celery Salt – 1/2 tsp

13. Olive Oil – 1 tbsp

14. Vegetable Broth – 6 cups

15. Salt & Pepper – to taste

Instructions:

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced white onion, chopped carrots, and chopped celery. Sauté for 5-7 minutes, or until the vegetables are slightly softened.

2. Add the yellow squash and cherry tomatoes to the pot. Continue to cook for another 3-4 minutes, stirring occasionally.

3. Stir in the dried thyme, garlic powder, garlic salt, and celery salt. Cook for another 1-2 minutes, allowing the spices to meld with the vegetables.

4. Add the harvest grain mix to the pot, stirring to combine with the vegetables.

5. Pour in the vegetable broth, and then add the bay leaf and fresh parsley. Bring the soup to a boil.

6. Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 20-25 minutes, or until the grains are fully cooked and the vegetables are tender.

7. Remove the bay leaf, and season the soup with salt and pepper to taste.

8. Serve the Vegetable Harvest Grain Soup hot, garnished with additional fresh parsley if desired. Enjoy this comforting and wholesome meal with your loved ones!