Zucchini Soup - cooking recipe

Ingredients

2 medium onions, sliced
4 unpeeled zucchini, sliced (3 caps)
4 Tbsp. oil or butter
6 c. chicken stock
2 c. fresh lima beans or 1 (10 oz.) pkg. frozen
2 c. peas or 1/2 (10 oz.) pkg. frozen
salt and pepper to taste
1/4 tsp. cumin

Preparation

In a 4-quart pan, saute the onions and zucchini in oil 10 minutes or until browned.
Add chicken stock; bring to boil.
Add lima beans and peas.
When mixture comes to boil again, reduce heat and simmer 20 to 25 minutes or until vegetables are soft. Season with salt, pepper and cumin.
Puree in batches.
Serves 10 to 12.