the famous zucchini soup
Let me just say that everyone who has ever tasted this soup has loved it. LOVED it. Richard made it once for a potluck cooking contest and won first place and a huge basket of goodies from Great Harvest. Yes, my husband is awesome. Not only does he frequently cook in our home (because I am not the greatest cook in the world and there are about a million things I would rather do than prepare a meal), he also wins prizes! He should be a chef in his next life. Or maybe this one – how much do chefs make?
To be honest, we stole this recipe from Richard’s mom. She has made it for years and we loved it, so we started making it as well. Now it is my go-to recipe whenever someone has a baby, an illness, or just needs some love.
So if you are looking for a way to use up all your excess zucchini, cut it up into 7 C. portions and freeze it so you can make it all winter long, or if you are in a lazy/overwhelmed/I-never-want-to-see-another-zucchini-in-my-life mode, just bring it to me and I will freeze it and someday when I am feeling energetic, I will make you some soup!
The real recipe with what I do in parentheses:
1 1/2 lbs. ground beef (I never put this in, but you can and it is delish with it. I have put in soaked wheat to mimic the feel of hamburger and it was a success as well, but usually I never bother with any of these options and just start by sauteing the celery in a little water.)
2 C. chopped celery
6-7 C. peeled and chopped zucchini (I do 7 C and never peel it. I also just slice it, not chop it)
1 1/2 C. onions or 6 TB. dried onion
28 oz. can diced tomatoes
1 large can V-8 juice (absolutely essential – do not substitute tomato juice!)
2 tsp. salt
1 tsp. italian seasoning
1 tsp. oregano
1/2 tsp. basil (I always do a heaping tsp. – we love basil!)
1/2 tsp. garlic powder
2 green peppers chopped
Shredded parmesan or mozzarella (I use parmesan)
1. Brown hamburger
2. Add celery and cook for 10 minutes
3. Add everything else except green peppers and parmesan and cook for 20 minutes
4. Add green peppers and cook for 5 more minutes.
5. Add cheese and serve
So yummy and it warms the soul on those cold winter days that are sure to come, so freeze that surplus zucchini now and enjoy it for months on end.