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Ingredients: One medium onion, thinly sliced and separated into rings One medium zucchini, cubed 1 tablespoon olive oil One pound of fresh mushrooms, sliced 3 cups fresh or frozen corn 3 cups cubed fully cooked ham Six medium tomatoes, peeled, seeded and chopped 1/2 cup chicken broth 1-1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon garlic powder Shredded part skim mozzarella cheese Directions: In a large saucepan, saute onions and garlic in butter until tender. Add the tomato juice, bouillon, lemon juice, parsley and brown sugar. Bring to a boil. Reduce heat; simmer uncovered for ten minutes, stirring occasionally. Ladle soup into ten-ounce oven-safe soup bowls or ramekins. Top with French bread; sprinkle with cheese. Broil four to six-inches from the heat for two to three minutes or until cheese bubbles. Recipe makes eight to ten servings. |