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Zucchini and Potato Soup
08-08-2013, 04:19 PM
Post: #1
Zucchini and Potato Soup
This is one of my favorite soups to make around fall. So light and delicious

1 Tablespoon olive oil
1/2 white onion, diced (about 1/4 cup)
3 medium sized potatoes (I used Russets), diced (about 2 1/2 to 3 cups)
2 zucchinis, quartered and then chopped (about 2 cups)
14 oz. can of diced tomatoes (undrained)
1 to 2 Tablespoons chopped Italian parsley
2 15 oz cans of low sodium chicken broth
1/4 to 1/2 teaspoon dried thyme
1 cup frozen or fresh corn
salt & pepper

In a large French oven, heat olive oil on medium high heat. Add onions and zucchini, cook for about 2 to 3 minutes. Then add potatoes and cook for about 2 to 3 minutes (lower heat if needed), be sure to stir constantly so the potatoes don't stick to the bottom of the pot.

Add tomatoes (undrained) and a dash of parsley and the thyme. Cook for about 3 to 4 minutes stirring constantly. Add chicken broth and bring to a boil. Lower heat to a simmer. Add corn and mix thoroughly. Season with salt and pepper to taste and allow to simmer for 15 to 25 minutes or until the potatoes are cooked to your liking.
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08-17-2013, 05:47 PM
Post: #2
RE: Zucchini and Potato Soup
Sounds yummy!
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