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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 3 |
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Nice, light soup. Ingredients:
1 (14 1/2 ounce) can tomatoes, undrained, broken up (or use diced) |
1 zucchini, chopped |
1 summer squash, chopped (yellow summer squash) |
1 small onion, diced |
1 garlic clove, minced |
1 teaspoon chicken bouillon granule (or one cube) |
1 1/2 cups water |
1 teaspoon dried basil |
1/2 teaspoon pepper |
2 teaspoons lemon juice |
salt (to taste) |
Directions:
1. Mix all ingredients except lemon juice and salt in a large soup pot.
2. Bring to a boil.
3. Reduce heat. Cover and simmer 30 minutes.
4. Stir in lemon juice.
5. Puree half of the soup in a blender until smooth.
6. Return puree to pot.
7. Add salt to taste.
8. Heat through.
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