Zucchini and Potato Tomato Soup Recipe
Servings: 4 to 6
Ingredients
- 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- ounce 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
Instructions
- In a large Dutch 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.
- Serve garnished with parsley.
Notes
Note: Make it vegetarian by using vegetable instead of chicken broth.
When you make this recipe...
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