Recipe number 71323 is

Zucchini-Tomato Soup

The ingredients are:
1/2 cup Chopped onion 1/2 cup Chopped green pepper 1/4 cup Water 1 can (18-ounce) (2 1/4 cups) tomato juice 2 Med. zucchini, quarted lengthwise and sliced (2 cups) 1 can (8-ounce) whole kernel corn, drained 1/4 tsp Salt 2 cup Buttermilk

The recipe yield is:
8 Serving

In 2-quart saucepan cook onion and green pepper in water, covered, about 5 minutes or till vegetables are tender. Add tomato juice, zucchini, corn, and salt. Simmer covered, 30 minutes. Cool. Stir into buttermilk. Cover; chill. Makes 8 to 10 servings. Recipe from: Better Homes and Gardens, Soups & Stews Cookbook copyright 1978 by Meredith Corporation, Des Moines, Iowa

Soups; Vegetables

free recipes home