Zucchini Tomato Soup

from Taste of Home

2 small zucchini, coarsely chopped

¼ c chopped red onion

1 ½ t olive or canola oil

1/8 t salt

1 c spicy hot V8 juice

1 small tomato, cut into thin wedges

Dash pepper

Dash dried basil

2 T shredded cheddar cheese, optional

1-2 T cooked crumbled bacon, optional

In a skillet, sauté the zucchini & onion in oil until crisp/tender. Sprinkle with salt. Add the v* juice, tomato, pepper and basil; cook until heated through. Garnish with cheese & bacon if desired. Yield: 2 servings.

Nutrional analysis: (without cheese & bacon) 89 calories, 4 g fat, 3 g fiber, 3 g brotein, 12 g carbs.

Taco Soup

from Mary Warner

1 pound hamburger

1 large onion

1 clove of garlic

1 can regular beef soup

1 can Italian tomato soup

1 can kidney beans—drained

¼ c. salsa

1—16 oz can tomatoes

2 cans corn—drained

¾ c. water

1 T. taco seasoning

Brown hamburger, onion and garlic. Add rest of ingredients. Serve with white corn tortilla chips in bottom of bowl. Top with sour cream, green onions, shredded cheese.

Ratatouille With Pasta Spirals

1 tablespoon olive oil

1 medium red onion, chopped

1 large eggplant, cubed

2 garlic cloves, minced

2 yellow squash, sliced

2 zucchini, sliced

2 cans (14.5 oz. each) diced tomatoes with basil, garlic, and oregano, drained

1/2 teaspoon each salt and pepper

1/4 cup chopped basil

1 teaspoon red-wine vinegar

1 pound pasta, cooked according to package directions

In a large saucepan, heat oil over medium-high heat. Add onion & cook 4 min. Stir in eggplant & cook 5 min. Add garlic & cook 1 min. Stir in yellow squash, zucchini, tomatoes, & salt & pepper. Bring mixture to boil, reduce heat & simmer 20 min or until veggies are tender. Stir in basil & vinegar, & serve with cooked pasta.

Ratatouille

from Mary Taylor

1 medium crookneck squash

1 medium zucchini

1 medium egg plant, peeled

1 medium onion

1 medium bell pepper

1 quart peeled tomatoes

1 quart water (optional)

Season with Basil, Oregano, Salt and pepper

Combine all ingredients and simmer for 30 minutes. Serve with cheese. Freezes well

Corn Chowder

from Sylvia Nuckles

8 slices of bacon dices

1 large onion

8 large potatoes

2 cans creamed corn

4 tsp. salt

½ tsp. pepper

Dash of basil

4 c. water

2 cans milk

Fry bacon until crisp. Mix all ingredients together except milk. Cook until potatoes are tender. Add milk and serve.

Broccoli Cheese Soup

from Stephanie Bacon

10 c water

4 Knorr Chicken Bullion Cubes

2-3 onions

8-10 potatoes

2 large heads broccoli

½ block processed cheese cubed