Homemade Zucchini Soup
2 T. butter
1/2 c. sliced carrots
1 1/2 c. sliced celery
1 small onion, chopped
2 c. chicken broth
2 c. grated zucchini
2 T. fresh parsley, chopped
1 small potato, peeled and cubed
1/4 t. seasoned salt
salt & pepper to taste

In a 2 qt. pot, melt the butter over medium heat, then add the carrots, celery and onion. Saute the vegetables, stirring frequently, until the onions become translucent. Add the remaining ingrediants and bring the soup to a boil. Reduce the heat and simmer until the vegetables are fork-tender, 30 - 45 minutes. 

 
 
 

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