My bookshelves are lined with many cookbooks. Despite my wide variety of culinary instruction my wish list on Amazon remains filled with desired books. However, overflowing bookshelves does not always lead to motivation to create meals. Feeling uninspired this weekend I stared at my farmer’s market purchases-green beans, zucchini, squash, carrots & tomatoes. Because no particular cuisine was calling to me I thought what better way to combine this produce then a colorful late season vegetable soup. I remembered a gem of a recipe from one of my favorite cookbooks Vegetarian Cooking for Everyone, Herb and Garlic broth. Not having all the ingredients on hand, I improvised with garlic, carrots, fresh thyme & parsley to come up with a quick stock for my impromptu vegetable soup. Dinner ended up being a delicious, warm, homey soup served with a side of cornbread muffins. Not bad for an uninspired dinner.