Monday, September 16, 2013

Zucchini Soup

Zucchini  Soup is a welcome warm up in the winter months and it gives those of us that get a hundred inches plus of the white fluffy stuff, snow, hope that spring gardens will be in the near future.
2-3 vegetable bouillon cubes
8 cups water
1 large can of peeled stewed tomatoes
3/4 cup tomato vegetable paste
1 can kidney beans, drained
1 cup frozen peas
1 zucchini, peeled and sliced into chunks
4 carrots, peeled and sliced into thick slices
1/2 cup diced onions
2 stalks celery, cleaned and diced
1/2 teaspoon garlic powder
3-4 sprigs fresh basil rough chopped
1 -2 medium sprigs fresh rosemary
1-2 sprigs fresh thyme leaves
1-2 sprigs fresh oregano
1 large bunch of parsley chopped fine

the aroma of fresh herbs...

All ingredients in the pot and on low to simmer to perfection.  I simmered for two hours.  Some times if I know I will be simmering longer, I add the zucchini late to the mix to avoid the zucchini getting mushy.  I froze the remaining Zucchini Soup for the freezer inventory.
Zucchini Soup is fantastic with fresh, warm French Bread.  Yummy meal tonight of Zucchini Soup and crusty, warm French Bread. The bread only takes an hour and half start to finish.  I posted the recipe for it here-French Bread.


  1. Replies
    1. Thanks Rikelle! Cold, chilly day and a steamy bowl of soup to chase those chills out : )