Are there any other Rachael Ray fans out there? I LOVE to watch her, and have made several of her dishes. One that she made this week caught my eye, and I had most of what I needed... so I tried it (with some modifications of course!). Thanks, Rachael! :)
Rachael made an End of Summer Veggie Soup. Lots of zucchini, corn, tomatoes and other veggies! I didn't have corn, so I omitted the corn. Cook onion, carrots and celery in some olive oil until they are soft. Add , zucchini (I also added some crook neck squash), spicy pepper such as an ancho or pablano (I used dried pepper flakes that I had in the cupboard) and what ever other spices you want. I added salt, pepper, dried basil, dried marjoram. Then add chicken stock, about 3-4 quarts and diced fresh tomatoes. I used some tomatoes that I had frozen- instead of canning tomatoes, I freeze them whole on cookie sheets, then put them in gallon freezer bags. To use, just pull out of the freezer and drop into what ever you're cooking! As the cook/defrost, you can mash them with a fork (I use my Pampered Chef Mix 'n Chop- ask me how to order one if you're interested!). Cook until squash and tomatoes are tender. I served it with Tabbouli on the side.
This soup was such a yummy way to use up some veggies that I had on a chilly day- and we ate leftovers for lunch the next day!!
Thanks again Rachael Ray! :)
