Here’s a yummy recipe for a filling soup loaded with your favorite summer veggies. I ended up adding some of the frozen yellow squash I had from the freezer in order to get the family to eat as many vegetables as possible. It was incredibly easy to cut the squash up into bite-sized pieces since it was frozen and not slimy.
You will need:
- 2 C. onion, chopped
- 2 cloves garlic, minced
- 1 T. olive oil
- 3 – 14 oz. cans beef broth*
- 1 can Italian stewed tomatoes
- 1/2 – 3/4 C. salsa
- 1 tsp. basil
- 1 green pepper, diced
- 9 oz. pkg. cheese-filled tortellini
- 1 C. grated Parmesan cheese
- 2 C. yellow squash, diced
*Substitute for water/bouillon or homemade broth instead of canned broth. I used five bouillon cubes with 5 C. water.
In a large pot cook onion and garlic in oil until tender.
While that is cooking, mix your bouillon cubes with hot water to dissolve.
Dice your green pepper and squash.
Again, soooo much easier to handle when they are frozen!
Add broth, tomatoes, salsa, basil, green pepper and squash. Bring to a boil. Reduce heat and let cook for 10 minutes.
Stir in the tortellini. Cook approximately 9 more minutes until tortellini is tender.
Garnish with Parmesan cheese.
This one recipe made enough for dinner and Tim’s lunch tomorrow. I went ahead and packaged up the remaining soup and put inside the freezer for a future lunch or dinner. I just LOVE freezer meals! Hehehe