Zucchini Soup

1. 1

   In a 4-quart saucepan, saute the onions and zucchini in the olive oil or butter for about 10 minutes or until browned.

2. 2

   Add the chicken stock and bring to a boil.

3. 3

   Add the lima beans and peas.

4. 4

   When mixture comes to a boil again, reduce the heat and simmer for 20 to 25 minutes or until the vegetables are soft.

5. 5

   Add salt and pepper.

6. 6

   Puree all ingredients together in a blender. Return to saucepan; heat and serve.

* Per serving · 4 servings · Values may vary.

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