Thursday, September 9, 2010

Italian Vegetable Soup for the Freezer OMAC

Every summer I make this awesome soup and stash containers of it in the freezer.  Every winter, as I open the last container, I swear that NEXT year I will make more than one batch.  It is so very, very good.  It comes from the mom of a former co-worker at Sears.  I had huge zukezillas that I was trying to get rid of share with my co-workers.  And, this lady said "Can I take two?"  Me: "YES! Take them all! Um, I mean sure, help yourself."  She then went into a discription of the Best, Best soup her mom makes.  I'm thinking "Zucchini Soup? Ok, whatever floats your boat."  The next week she brought in a container of soup and gave it to me like it was an award.  And I'm thinking "Zucchini soup...".  I warmed it up and served it with dinner.  All I heard was "Umm! Yum! Wow! Is there more?" and slurp, slurp, slurp.  Then, "Did you get the recipe?"  My heart fell - "No.  I didn't think to ask."  Walt: "Ask."  So I asked, and gracious lady that she is, she pulled out a piece of scribbled notes with spatters.  Seems her mom is a pinch of this and a dash of that kind of cook and she was madly scribbling as the ingredients hit the pot.

Italian Zucchini Soup

2 pounds zucchini squash, ends trimmed
1 tablespoon canola oil
1 medium onion, chopped
1 1/2 teaspoons garlic powder
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes or to taste
1/2 green pepper, cut in 1/2-inch squares
1/2 cup parmesan cheese (from a tub, not a green can)
8 ounces green beans, cut in 1" pieces
1 large potato (about 12 ounces), peeled and cut into bite-size pieces
1can (15 ounce can) garbanzo beans, drained
1 can (14 ounces) tomato sauce
1 can (14 ounces) water
2 pints OR 1 can (28 ounces) diced tomatoes

Partially peel zucchini lengthwise, leaving 5 or 6 narrow strips of green, like stripes. Cut zucchini into bite-size pieces. If seeds are large, remove and discard before cutting up zucchini.

Warm oil over low heat; add onion, garlic, black pepper and red pepper flakes. Mix well. Chop and add veggies as they're chopped. Stir in green pepper, green beans, potatoes and zucchini. Add crushed and diced tomatoes, water, garbanzo beans and cheese. Mix well. Bring mixture to a low simmer, cover and cook about 1 1/2 hours or until potatoes are tender.

Serve immediately with crusty bread.

Leftovers freeze well.

1 comment:

  1. Wow that does look good. I vaguely remember this but I'm not sure if I've had it or if you told me about it! Really cheap to make too! I'll have to do this one! Remind me before the baby is born to make this up and freeze it!!!


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