Mexican zucchini soup from Jane Brody's Good Food Book: Living the High-Carbohydrate Way by Jane Brody

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Notes about this recipe

  • mharriman on November 18, 2017

    I love this soup, especially when I use a half cup of 2% milk and half cup of half and half, 1 tablespoon of butter (instead of one teaspoon) to melt onions, and increase Monterrey Jack cheese cubes to 4 ounces. I used corn on the cob kernels last night when I discovered I had no frozen corn. Worked well. An easy, fast, and tasty vegetable soup. Served with tortilla chips and beer.

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