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Prep Time: 20 Minutes Cook Time: 70 Minutes |
Ready In: 90 Minutes Servings: 10 |
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This hearty soup has a delicious blend of ingredients. I especially like it because it uses zucchini and tomatoes, which are abundant this time of year. Ingredients:
1/2 pound zucchini, cut into 1-inch chunks |
2 medium onions, chopped |
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 can (11 ounces) mexicorn, drained |
1 can (14-1/2 ounces) chicken broth |
2 teaspoons salt |
1/4 teaspoon pepper |
1 garlic clove, minced |
1 teaspoon dried basil |
1 bay leaf |
1 cup (4 ounces) shredded monterey jack cheese |
1 cup grated romano cheese |
1-1/2 cups half-and-half cream |
additional monterey jack cheese, optional |
Directions:
1. In an ungreased 3-qt. baking dish, combine the first 11 ingredients. Cover and bake at 400° for 1 hour, stirring once.
2. Stir in the cheeses and cream. Bake, uncovered, for 10 minutes longer. Discard bay leaf. Top with additional Monterey Jack if desired. Yield: 10-12 servings (3 quarts).
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