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8 servings 50 min 15 min prep
1 cup diced onions
6 chicken bouillon cubes, seasoning mix or 3-4 teaspoons broth, seasoning mix
6 garlic cloves, minced
6 cups thinly sliced zucchini
2 cups thinly sliced carrots
1 (28 ounce) can diced tomatoes
3 teaspoons chopped fresh parsley
1 teaspoon basil leaves
1 teaspoon Italian spices
Salt & pepper (to taste)
Tabasco sauce to taste
In a large nonstick saucepan, combine onion, broth mix and garlic; cook stirring occasionally, until onion is translucent.
Add remaining ingredients and stir to combine; cover and cook over low heat, stirring occasionally, for about 10 minutes.
Add 4 cups water and bring to a boil. reduce heat to medium, cover, and cook until vegetables are soft, about 20 minutes.
Using slotted spoon, remove about 2 cups of vegetables from saucepan and set aside.
In blender, in a few batches, puree remaining soup, return pureed mixture to saucepan, add reserved vegetables and heat.
1 cup diced onions
6 chicken bouillon cubes, seasoning mix or 3-4 teaspoons broth, seasoning mix
6 garlic cloves, minced
6 cups thinly sliced zucchini
2 cups thinly sliced carrots
1 (28 ounce) can diced tomatoes
3 teaspoons chopped fresh parsley
1 teaspoon basil leaves
1 teaspoon Italian spices
Salt & pepper (to taste)
Tabasco sauce to taste
In a large nonstick saucepan, combine onion, broth mix and garlic; cook stirring occasionally, until onion is translucent.
Add remaining ingredients and stir to combine; cover and cook over low heat, stirring occasionally, for about 10 minutes.
Add 4 cups water and bring to a boil. reduce heat to medium, cover, and cook until vegetables are soft, about 20 minutes.
Using slotted spoon, remove about 2 cups of vegetables from saucepan and set aside.
In blender, in a few batches, puree remaining soup, return pureed mixture to saucepan, add reserved vegetables and heat.
