Spring Garden Vegetable Soup

• 2 T olive oil
• 6 garlic cloves (minced)
• 1 bunch of green onions (sliced)
• Two 28-oz cans whole tomatoes (coarsely chopped)
• 3 c vegetable broth (Swanson's makes this)
• 2 tsp dried tarragon leaves
• 2 tsp dried basil leaves
• 1 tsp dill weed
• 1 c half & half
• 4 small red potatoes (diced)
• 8 baby carrots (sliced)
• 1 c petite peas (frozen okay)
• 1 c fresh asparagus tips (cut each tip: 2 " long)

Sauté garlic and onions in olive oil. Add the tomatoes, broth, tarragon, basil and dill weed. Add salt and pepper if desired. Cover, simmer 30 minutes. Puree the tomato mixture in blender. Return the puree to your pan, stir in half and half.

Microwave potatoes and carrots for 7-8 minutes until tender. Set aside. Just before serving, add the reserved potatoes and carrots, peas and asparagus. Cook until heated through. Serves 10.