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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Zucchini Soup Recipe

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This recipe for Zucchini Soup is from Chasdei Lev Pesach Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 zucchinis, peeled and chunked
1 yellow squash
2 carrots
2 yellow or gold potatoes
10 frozen garlic cubes
2 sautéed onion cubes or 2 onions, chopped plus 1 t. olive oil, optional
1 large onion
1 ½ c. water (not even covering the ing. in pot)
4 T. salt
pepper, to taste
2 T. dried parsley flakes, optional
Directions:
Directions:
Place all ingredients, except parsley flakes in a crockpot. Cook on high 2 hours, then low overnight. Blend with immersion blender in morning, add parsley flakes, then cook another 20 minutes on low. Freezes well divided into several portions.
Personal Notes:
Personal Notes:
Reprinted with permission from the Mishpacha magazine!

 

 

 

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