Summer Harvest Soup with Corn, Zucchini, Tomatoes - Forks Over Knives

Ingredients

• 2 onions, chopped (2 cups)
• 4 cloves garlic, minced
• 1 cup 1-inch pieces green beans
• 1 cup ½-inch-dice zucchini
• 1 cup halved cherry tomatoes
• 1 cup fresh or frozen corn
• ½ cup dry bulgur or quinoa, rinsed and drained
• 1 lb. fresh asparagus, trimmed and cut into 1-inch pieces
• 12 fresh basil leaves, chopped
• 2 tablespoons lemon juice
• ¼ teaspoon sea salt
• Freshly ground black pepper, to taste