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"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Carrot-Zucchini Soup Recipe

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This recipe for Carrot-Zucchini Soup is from The Bruns Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1. 1 large onion, diced
2. 1 cup zucchini, diced
3. 1 cup carrots, sliced thin (4 large carrots)
4. 1 pint canned tomatoes
5. ½ green pepper, diced
6. 2 ribs celery, diced
7. 4 spears asparagus, diced
8. ¼ tsp garlic powder
9. 6-8 beef bullion cubes
10. ½ tsp dried sweet basil
11. ¼-½ tsp salt
12. 2 tsp chopped parsley
13. ⅛-¼ tsp pepper
14. 1 tsp sugar
15. 2-4 cups water
16. 2 Tbsp corn starch
Directions:
Directions:
1. Add all ingredients, except corn starch, to large pot and cook until vegetables are tender.
2. Remove half the vegetables with a slotted spoon and puree in a blender.
3. Add pureed vegetables back to soup.
4. Add 6-8 cups of water for each bullion cube used.
5. In a small amount of water, add corn starch. Add slowly to soup while stirring.
6. Cook an additional 5-10 minutes after soup returns to a boil.

Serve hot.
Number Of Servings:
Number Of Servings:
10-12

 

 

 

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