Ingredients:

3 Tablespoons canola oil

4 leeks, washed well and chopped

1/2 Pound asparagus, cut into 1/2-inch pieces

1 small yellow squash, cut into 1/2-inch pieces

4 Ounces pea pods, cut into 1/2-inch pieces

1/2 Teaspoon salt

1/4 Teaspoon ground pepper

43 1/2 Ounces chicken broth

14 1/2 Ounces water

1/4 Cup chopped fresh parsley

1 Teaspoon lemon zest

Directions:

1. Heat oil in a large soup pot over medium-high heat.

2. Add leeks and cook 2 minutes, until softened, stirring occasionally. Add asparagus and cook 2 minutes, until color brightens.

3. Add squash and pea pods and cook 2 minutes, or until squash begins to soften. Add salt, pepper, broth and water; bring to a boil.

4. Reduce heat to low and simmer 5 minutes, until vegetables are tender. Just before serving, stir in parsley and lemon zest.

Bon Appetit!