Date: Fri, 13 Aug 93 11:23:50 PDT From: Jill Fuller Harvest Soup 9 cups water 1 large onion 2 large cloves garlic, minced 2 stalks celery, chopped 2 cups banana squash, cubed 1 small cauliflower, cored and cut into 1-inch florets 4 medium carrots, peeled and cut into 1/2-inch cubes 4 medium zucchini, cut into 1/4-inch slices 4 medium golden zucchini or summer squash, cut into 1/4-inch slices 1 small head cabbage, cored, quarterd, and sliced thin 1/2 tsp thyme 1/2 tsp basil 2 tbl white miso 1 tsp sea salt Dash of cinnamon Dash of netmeg 2 tbl fresh lemon juice I like to add approx. 1/2-1 cup of pinwheel pasta. Orzo would be good too. In large pot, bring water to a boil. Add all ingredients except lemon juice. Return to boil. Simmer for 30 minutes, stirring frequently to form thick stock. Stir in lemon juice at end of cooking. This soup makes a great leftover and its fatfree! I love soups. With fall fast approaching us, does anyone have a favorite soup recipe they'd like to share?