Ingredients
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1 cup diced onion
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6 chicken bouillon cubes or 3 -4 teaspoons broth, seasoning mix
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6 garlic cloves, minced
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6 cups thinly sliced zucchini
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2 cups thinly sliced carrots
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1 (28 ounce) can diced tomatoes
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3 teaspoons chopped fresh parsley
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1 teaspoon basil leaves
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1 teaspoon Italian spices
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salt & pepper (to taste)
Instructions
- In a large nonstick saucepan, combine onion, broth mix and garlic; cook stirring occasionally, until onion is translucent.
- Add remaining ingredients and stir to combine; cover and cook over low heat, stirring occasionally, for about 10 minutes.
- Add 4 cups water and bring to a boil. reduce heat to medium, cover, and cook until vegetables are soft, about 20 minutes.
- Using slotted spoon, remove about 2 cups of vegetables from saucepan and set aside.
- In blender, in a few batches, puree remaining soup, return pureed mixture to saucepan, add reserved vegetables and heat.