Zucchini, Tomato and Potato Soup
Bridget's Year of Cooking
Bridget's Year of Cooking
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Ingredients

  • Ingredients
  • 1 tablespoon olive oil
  • 1/2 white onion, diced (about 1/4 cup)
  • 3 medium sized Russet potatoes, diced (about 2 1/2 - 3 cups)
  • 1 medium zucchini, quartered and chopped (about 2 cups)
  • 1 medium summer squash, quartered and chopped (about 2 cups)
  • 14 ounce can of diced tomatoes, undrained (or 4 fresh tomatoes, diced)
  • 2 tablespoons chopped Italian parsley
  • 30 ounces chicken or vegetable broth
  • 1/2 teaspoon dried thyme
  • 1 cup fresh or frozen corn kernels

Instructions

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