Sunset Soup

This is what we had with biscuits for supper. Put in a large pot:
several carrots, about a pound, peeled and chopped into chunks;
one onion, cut into wedges and layers seperated;
some corn kernels (I had some frozen);
two tomatoes, diced;
four crook-neck yellow squash, cut into pieces;
parsley, rosemary, salt, and pepper to taste;
and water to cover.

Boil until veggies are tender. Usually you wouldn't want soup on a hot summer day, but since this is nothing but veggies and water it was light enough. If I would have had enough green beans (darn them thievin' deer) they would make a wonderful addition, although that would spoil the color scheme and then I'd have to come up with a different name for this soup. ;-) Thank you again, Lund family, for sharing your squash with us!