These easy beer-based mixed drink recipes pair beautifully with a variety of game-day snacks, from sliders and sausages to pretzels and pizza. .

Chunky Zucchini Soup

It's full of flavor, and packed with chunks of zucchini, carrots, white beans and spinach.This soup is brothy with big chunks of zucchini, carrots, beans, spinach, basil, and a touch of lemon.Feel free to substitute any high heat oil, although olive will give you the best flavor.Feel free to substitute any high heat oil, although olive will give you the best flavor.You can omit these for a milder version, or increase the amount for an extra spicy soup.You can omit these for a milder version, or increase the amount for an extra spicy soup.The recipe calls for fresh spinach, but I can't see why frozen wouldn't work.The recipe calls for fresh spinach, but I can't see why frozen wouldn't work.Heat up some oil in a large pot, then add diced onion, carrots and celery.Sir in some chopped zucchini and let the soup continue simmering for about 5 minutes more.Stir in the spinach and cook the soup for just a minute or two more, until it completely wilts.Take your soup off of the burner and stir in some lemon juice and fresh basil.Leftover soup will keep in a sealed container in the fridge for about 4 days, or in the freezer for about 3 months.It's full of flavor, and packed with chunks of zucchini, carrots, white beans and spinach.1 (14 ounce or 400 gram) can cannellini beans, drained and rinsed.½ cup fresh basil leaves, roughly chopped.Salt and pepper, to taste US Customary - Metric Instructions Coat the bottom of a large pot with oil and place it over medium heat.Give the oil a minute to heat up, then add the onion, carrot and celery.Lower the heat and allow the soup to simmer for about 15 minutes, until the carrots are tender.Nutrition Facts Chunky Zucchini Soup Amount Per Serving (1.5 cups) Calories 162 Calories from Fat 23 % Daily Value* Fat 2.6g 4% Saturated Fat 0.4g 2% Sodium 795mg 33% Potassium 628mg 18% Carbohydrates 25.6g 9% Fiber 8g 32% Sugar 6.1g 7% Protein 8.7g 17% Calcium 120mg 12% Iron 3mg 17% * Percent Daily Values are based on a 2000 calorie diet. .

Cream of Zucchini Soup

Only FIVE ingredients (not counting salt and pepper) is all it takes to make this quick, easy, delicious cream of zucchini soup my family’s been enjoying for years!It takes less than 30 minutes start to finish, and one large bowl is only 60 calories!I like to top mine with a drizzle of olive oil and fresh grated cheese, but that’s completely optional. .

Many-Veggie Vegetable Soup Recipe

This vegetable soup recipe is cozy, healing, and warming – just the thing for cold nights, days when you’re craving a healthy reset, or any time you’re feeling a bit under the weather.I first started making it years ago, when I was bouncing back from a cold and had a ton of random veggies in the fridge.Garnish bowls with finely chopped parsley or basil, a scoop of pesto, or sprinkle of Parmesan cheese!Omit the chickpeas, or replace them with white beans or cooked French green lentils.Enjoy the soup on its own, or pair it with a salad and homemade focaccia or crusty bread, or avocado toast for a heartier meal.Brothy, healthy, and full of fresh vegetables, this veggie soup is a great recipe to have on hand whenever you’re in the mood for something light & nourishing. .

ZUCCHINI SAUSAGE SOUP

Fantastic sausage soup with zucchini topped with Parmesan cheese for when the garden is still overflowing!I found this Zucchini Sausage Soup in an old Taste of Home Cookbook and made some changes to make it more simple.If you’re using a GIGANTIC zucchini, feel free to scrape some of the seeds out.You can use yellow squash instead as well, but those seeds tend to be larger, so I’d definitely scrape some out.Add in remaining ingredients, except zucchini, and stir to combine.I love adding corn, fresh tomatoes instead of canned and some green beans, cut into thirds.If you’re in a hurry, you can save time by microwaving the carrots and celery in a small covered bowl with 1/4 cup water for 4 minutes.You can increase the heat to medium low and cook for about 10 minutes.Add zucchini and cook an additional 8 minutes, then serve.Fantastic sausage soup with zucchini topped with Parmesan cheese for when the garden is still overflowing!1/2 cup Parmesan cheese for topping Instructions Brown sausage & onions in a large pot over medium heat.Add in remaining ingredients, except zucchini, and stir to combine.Notes *If you’re in a hurry, you can microwave the carrots and celery in a small covered bowl with 1/4 cup water for 4 minutes.You can increase the heat to medium low and cook for about 10 minutes.But this is a great late summer/ early Fall soup to eat when temps are cooling and the garden is still producing.Or embrace the easy meal and serve it topped with croutons with some watermelon!Fantastic sausage soup with zucchini topped with Parmesan cheese for when the garden is still overflowing! .

Chicken Zoodle Soup

Californians are serious wimps in the cold considering we wear flip flops 350 days out of the year.You have all your veggies in one pot, simmering away in all of it’s glory, swapping out traditional noodles for spiralized zucchini noodles (AKA zoodles), and then adding in a squeeze of lemon juice for that hint of refreshing goodness.Chicken Zoodle Soup Yield: 6 servings prep time: 15 minutes cook time: 15 minutes total time: 30 minutes Just like mom’s cozy chicken noodle soup but made with zucchini noodles instead!1 pound boneless, skinless chicken breasts, cut into 1-inch chunks.2 tablespoons chopped fresh parsley leaves Directions: Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat.Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.Whisk in chicken stock, bay leaf and 2 cups water; bring to a boil.Stir in lemon juice; season with salt and pepper, to taste.Serve immediately, garnished with rosemary and parsley, if desired. .

Zucchini Soup

The broth is perfectly seasoned with herbs, spices, and potatoes that are blended in to thicken it with no need for additional cream or cheese.¼ teaspoon Kosher Salt- You may choose to save this for the end and taste it before adding it.cut into chunks 3 cups Chicken Broth – homemade is best in soups and stews.– You can also use Worcestershire sauce, it enhances the flavors in the soup and adds umami.or heavy cream 1 cup Cheddar Cheese (this is my brand of choice as it melts really well.).Bring to a boil and reduce to a simmer, cook for 20 minutes, until vegetables are very soft.This zucchini soup recipe doesn’t require a roux or slurry in order to thicken it.Instead, potatoes are added to the soup and are blended into the broth until smooth and creamy.PRO TIP: I love the convenience of using my immersion blender to blend this soup, (you can get one on Amazon here), however others have had success using a potato masher as well!Store in an airtight container and refrigerate for up to 3 days or in the freeze for up to 3 months.As reported by Healthline, zucchini is rich in nutrients, high in antioxidants, aids in digestion, can improve heart health and reduce blood sugar levels and more.I’ve got a Free Meal Plan with 7 of my super popular recipes (complete with grocery list)!Sign up for my email list and I’ll send it over now along with weekly dinner recipes! .

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