Zucchini, Potato and Ham Soup

“I found this recipe in the Rachael Ray Magazine. It prepares quick, tastes great!”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large saucepan heat olive oil over medium heat.
  2. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 8 minutes.
  3. Add the potatoes and zucchini and season with salt.
  4. Pour in the chicken broth and bring to a boil; cover, lower the heat and simmer until the veggies are tender, about 20 minutes.
  5. Using a hand held blender, partially puree the soup, leaving some chunks.
  6. Stir in the ham, dill and nutmeg.

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