January 22, 2010, Newsletter Issue #449: Warm Up with Zucchini and Squash Soup

Tip of the Week

The girls and I decided to make a soup for our church's latest coverdish dinner. It was cold and rainy outside, so soup seemed fitting. Place a little olive oil in a pot and heat to medium. Add three cloves of chopped garlic, one small chopped onion, half of a chopped green pepper, and three stalks of chopped celery. Cook for about five minutes. Add three cups of chicken broth, one can of diced tomatoes, two chopped zucchinis, and two chopped squash. Stir in some Italian seasoning. Cook for half an hour.

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