Zucchini Soup
1 small onion, chopped (1 1/4 cup)
1 tbsp. margarine or butter
2 cups chicken broth
2 small zucchini, chopped
1 can whole kernel corn, drained (1 package frozen whole kernel corn may be used)
2 tbsp, chopped, canned green chilies
1/2 tsp. salt
1/8 tsp. pepper
1 cup milk
1/2ยท 3/4 cup MONTEREY JACK cheese, cubed
Cook onion in butter in large saucepan until tender. Stir in
broth, zucchini, com, green chilies, salt and pepper. Bring to
a boil; reduce heat. Cover and cook until zucchini is tender.
Stir in milk; heat until hot, (DO NOT BOIL). Pass cheese
when served.
Servings: 5 - 6 (1) cup servings
Carole Reavis Murphy
Easy Vegetable Soup
large can V-8 juice
1 large potato, sliced
1 medium onion, chopped
2 carrots, sliced
1 beef bouillon cube
1 can each of green beans, green peas, and corn
Drain the canned vegetables. Heat thoroughly. Let simmer for
at least one hour. Add a dash of pepper and salt if desired.
Servings: 12 or more
Margaret Jo Brock