Summer Stew

Serves: oh, I'm gonna say 6-10

Prep time: 5 minutes if using cans; 10 if using all fresh veggies

Cook time: 15 minutes

Cost: $3.00

(zucchini: well, for heaven's sake, find some cheap or free at this time of year, onion: .10 tomatoes: .75, corn: .45, canned milk: .79, bullion: .15, butter: .35, Parm. cheese: .25)

medium zucchini, chopped

1 onion, cubed (I grated mine in the ridiculous hope that my kids might venture a taste of this amazing soup)

2 Tbsp fresh parsley

1 Tbsp fresh basil

1/3 C butter

1/3 C flour

1 tsp salt

1/4 tsp pepper

3 C water

3 chicken bullion cubes

1 tsp lemon juice

14 oz can tomatoes with juice (or 1 1/2-2 C fresh tomatoes, chopped)

1 can evaporated milk (I bet regular would work too, but I had one about to expire)

1 can corn, drained (or 10 oz frozen or 1-2 C cut off the ear)

1/4 C Parmesan cheese

Melt butter in a large pot (I used a Dutch oven). Saute zucchini and onion for just a couple of minutes (they should not be mush). Add parsley and basil. Whisk in flour. add salt and pepper and whisk. Whisk in water and add chicken bullion and lemon juice. After it's thickened, add tomatoes, milk, and corn. Simmer for about 10 minutes. Stir in cheese (or let it float on top) just before serving. 

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