Even short simmers, like a brothy smoky ham soup loaded with fresh summer veggies, yield a colorful soup with big flavor.
Reprinted from Better Homes and Gardens' The Ultimate Soups and Stews Book. Copyright © 2013 by Meredith Corp. Published by John Wiley & Sons.
|1 tablespoon butter||3 cans (14-ounce) chicken broth|
|1 1/4 cups coarsely chopped zucchini||3 cups chopped cooked ham|
|3/4 cup coarsely chopped yellow sweet pepper||2 tablespoons snipped fresh basil|
|2 cloves garlic, minced|
In a large saucepan melt butter over medium heat.
Add zucchini, sweet pepper, and garlic; cook until tender.
Add broth. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes.
Stir in ham; heat through. Stir in basil.
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