Zucchini-Tomato Soup - cooking recipe

Ingredients

10 c. cubed zucchini
3/4 c. water
1/2 c. butter (can use fat free)
4 c. chopped onion
8 c. quartered tomatoes
4 chicken bouillon cubes
3 cloves garlic, chopped
2 tsp. salt
1 tsp. pepper

Preparation

Combine zucchini and water in Dutch oven.
Bring to a boil over medium-high heat.
Reduce heat and simmer until zucchini is crisp-tender.
In small skillet, melt butter; add onion and cook until tender.
Add to zucchini mixture with tomatoes, bouillon cubes, garlic and seasonings.
Return to a boil.
Reduce heat to low; simmer until zucchini is tender.
Makes 8 servings.
Freezes well.