Wednesday, April 6, 2011

Summer Soup

A terrible picture of my scrumptious summer soup, but I had almost finished my second bowl before I remembered to snap a picture with my phone! I stole this idea from my Aunt when I tasted her soup yesterday after watching my cousin's lacrosse team slaughter a team 18-2. (I'm not sure if I could have played girls' lacrosse because I enjoyed hitting the boys way too much. I rather enjoyed wearing a helmet to protect my head while these girls only wear goggle thingies and a mouthguard. Yeah, no thanks. I guess the girls are supposed to play the game with finesse but I enjoy adequate padding for protection.)
  Anyways, I threw some ingredients together tonight for this zucchini soup and am very pleased with the result! However, I didn't measure anything, so you just have to throw it in and do everything to taste. I'm really excited because this is one of the first recipes I've really created basically by myself!

Summer Zucchini Soup

2 Zucchini
Chicken stock
2 cans Tomato sauce
1/2 can of water (to rinse more of the tomato sauce in)
Elbow Macaroni
Garlic powder
Chili powder
Basil, dried

Chop onion and zucchini into very small pieces and brown onion in a large stock pan. Add chicken stock slowly to help onion become translucent. Stir and add more chicken stock to float the onions. Add in all of the zucchini and add some more chicken stock (I think I ended up using probably an entire carton of chicken stock). Add in 2 cans of tomato sauce and 1/2 cup of water using tomato sauce can to measure. 
Bring the soup to a boil and add in all of the spices to taste. Turn the soup down to a simmer and cover until the zucchini are soft or to your liking of crunchy vs. soft. 
Cook the macaroni as instructed and once al dente, add to the bottom of a bowl and ladle the soup on top for a light summery meal! I ate it with a salad and it would have been even better had I made some of my bread!

P.S. A better picture for you, Pat.

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