Kooking with Ken

Zucchini Cheese Soup

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Zucchini Cheese Soup I am not a big soup eater, but this is packed with nutrients and tastes good. It's a good use of those zucchinis you might be growing.

1 cup chopped onion
2 cloves garlic
2 medium zucchini, halved and then sliced
2 medium yellow squash, halved and then sliced
1 tablespoon olive oil
1/2 teaspoon dried oregano
2 cans (14.5 ounce) chicken broth
1 can (14.5 ounce) Mexican-style stewed tomatoes
1 can (14.5 ounce) whole kernel corn
1 can (4.5 ounce) diced green chili peppers
12 ounces processed cheese (Valveda), cut into1/2 inch cubes
1/4 cup fresh cilantro, chopped (optional)

  1. Prepare vegetables.
  2. In a 3 quart sauce pan, add olive oil, onions, garlic, and oregano.
  3. Saute until tender.
  4. Add broth and tomatoes and bring to a boil.
  5. Add zucchini, squash, corn, and chili peppers and stir.
  6. Reduce heat to low and simmer 10 minutes.
  7. Add cheese and stir until melted.
  8. Chop cilantro.
  9. Place soup in bowls and sprinkle cilantro over each bowl.

Serves 8

This page last updated: Thursday, 06-Jul-2017 23:25:16 EDT
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This web site started because of my enjoyment in cooking and desire to share simple recipes. This web site is for your benefit and I make no profit on it. After 7 years of trying to cover the costs with donations, I reluctantly introduced advertising in 2013 as a way to finance this site, but it doesn't cover all the costs. A non-tax deductible donation to help cover the cost of operating this web site may be made to Kesign Design Consulting through PayPal ...



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