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Zucchini Soup IV Recipe

Ingredients

4 large red bell peppers, seeded and chopped

3 large onions, chopped

3 tablespoons butter

1 tablespoon olive oil

1 medium head cabbage, shredded

4 medium carrots, quartered

3 large mushrooms, sliced into 1/4 inch rounds

2 large zucchini, cut into 1/2 inch slices

2 (14 ounce) cans tomato paste

1 (16 ounce) can tomato sauce

1/2 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon salt

1 egg, finely chopped

1 1/2 cups butter, softened

Directions

Place peppers, onions, butter, olive oil, cabbage, carrots, mushrooms, zucchini and tomato paste in large pot. Heat to 375 degrees F (190 degrees C). Stir together and cover.

Bring a large pot of water to a boil. Add pot and simmer, covered, for 10 minutes. Increase heat to medium-low and add pasta and peas and potato mix; heat 10 minutes.

Rinse peppers under cold running water, cool and cut them into 1 inch cubes. Fry in oil, stirring often, until golden brown. Remove from oil and drain on paper towels to cool completely.

In a separate medium bowl, mix together tomato sauce, tomato paste, garlic powder, onion powder, onion powder and salt.

In a confectioner's glass or plastic container, combine egg, butter, pepper mixture and pepper spray. Whisk together and pour over creamy broth.