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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Summer Vegetable Soup Recipe

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This recipe for Summer Vegetable Soup is from The Gilbert Family Cookbook Project, 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!

Contributor:  
Contributor:  
WW

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup diced onion
2 tsp minced garlic
2 cups diced potatoes
2 cups diced carrots
2 stalks celery, diced
1 14- oz can fat free chicken broth
1 medium zucchini diced
2 large tomatoes peeled and diced (or you can use 1 14-oz can diced tomatoes, not drained)
2 cups diced mushrooms
1 14- oz can corn not drained
1 tsp salt
1/2 tsp pepper
1 can evaporated milk, 2% low-fat
2 Tablespoons cornstarch
1 cup diced chicken or ham optional

Directions:
Directions:
ructions
In a large stockpot, heat butter over medium heat. Add in onions, garlic, potatoes and carrots. Cook for about 5 minutes, stirring often, until onions are translucent.
Add in chicken broth. Cover and cook for 15 minutes, until potatoes and carrots are soft.
Add in zucchini, tomatoes, corn, chicken or ham (if desired) and seasonings (except cornstarch.) Heat for another 10-15 minutes or so, until mixture is hot and beginning to boil.

Reduce heat and add all but 2-3 TBSP of the evaporated milk. Mix remaining evaporated milk with the cornstarch and stir until combined. Stir it into the stew. Simmer for an additional 10 minutes. Salt & pepper to taste. Top with fresh diced cherry tomatoes & a little shredded Parmesan cheese once stew is ladled into each bowl.

Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
3 SP for 8 servings.

 

 

 

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