2 onions, chopped
1 tbsp. butter
2 garlic cloves, minced
8 tomatoes, chopped
1/2 head green cabbage, chopped
1 yellow squash, finely chopped
2 (15 oz.) cans chicken broth (Swanson)
1/3 cup coconut milk
1/3 cup pineapple chunks
sweet or fresh basil, to taste
oregano, to taste
black pepper, to taste

Sauté onions in butter till tender. Add garlic and sauté 3 minutes. Add tomatoes, cabbage, squash and any other vegetables you may like and simmer till tender with chicken broth. Add spices, coconut milk and pineapple chunks.

Place all in blender and blend until vegetables are either blended or a little chunky (your preference although I like mine a little chunky).

Serve with fresh bread such as sourdough, wheat or even pumpkin bread.

Submitted by: Elizabeth Heffner