Zucchini, Potato and Ham Soup |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I found this recipe in the Rachael Ray Magazine. It prepares quick, tastes great! Ingredients:
1 tablespoon olive oil (they listed butter) |
3 zucchini, approx 1 lb. sliced 1/4 inch thick |
2 onions, chopped |
2 large potatoes, recommends yukon gold, peeled and sliced 1/4 inch thick |
salt |
4 cups fat free chicken broth |
8 ounces cooked ham, finely chopped |
1/4 cup fresh dill |
1 pinch nutmeg |
Directions:
1. In a large saucepan heat olive oil over medium heat.
2. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 8 minutes.
3. Add the potatoes and zucchini and season with salt.
4. Pour in the chicken broth and bring to a boil; cover, lower the heat and simmer until the veggies are tender, about 20 minutes.
5. Using a hand held blender, partially puree the soup, leaving some chunks.
6. Stir in the ham, dill and nutmeg.
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