Zucchini, Potato and Ham Soup

Name: Zucchini, Potato and Ham Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 1 tablespoon olive oil (they listed butter); 3 zucchini, approx 1 lb. sliced 1/4 inch thick; 2 onions, chopped; 2 large potatoes, recommends Yukon Gold, peeled and sliced 1/4 inch thick; salt; 4 cups fat free chicken broth; 8 ounces cooked ham, finely chopped; 1/4 cup fresh dill; 1 pinch nutmeg

(1)

Recipe by katie in the UP

I found this recipe in the Rachael Ray Magazine. It prepares quick, tastes great!

MAKE IT SHINE! ADD YOUR PHOTO

READY IN: 50mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

1

tablespoon olive oil (they listed butter)
3

zucchini, approx 1 lb. sliced 1/4 inch thick
2

onions, chopped
2

large potatoes, recommends Yukon Gold, peeled and sliced 1/4 inch thick
salt
4

cups fat free chicken broth
8

ounces cooked ham, finely chopped
¹⁄₄

cup fresh dill
1

pinch nutmeg

DIRECTIONS

In a large saucepan heat olive oil over medium heat.
Add the onions and cook, stirring occasionally, until softened and lightly golden, about 8 minutes.
Add the potatoes and zucchini and season with salt.
Pour in the chicken broth and bring to a boil; cover, lower the heat and simmer until the veggies are tender, about 20 minutes.
Using a hand held blender, partially puree the soup, leaving some chunks.
Stir in the ham, dill and nutmeg.

Submit a Recipe Correction