Zucchini, Potato and Ham Soup

Name: Zucchini, Potato and Ham Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 1 tablespoon olive oil (they listed butter); 3 zucchini, approx 1 lb. sliced 1/4 inch thick; 2 onions, chopped; 2 large potatoes, recommends Yukon Gold, peeled and sliced 1/4 inch thick; salt; 4 cups fat free chicken broth; 8 ounces cooked ham, finely chopped; 1/4 cup fresh dill; 1 pinch nutmeg

Submitted by katie in the UP

"I found this recipe in the Rachael Ray Magazine. It prepares quick, tastes great!"

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Ready In:: 50mins
Ingredients:: 9
Serves:: 4

ingredients

1 tablespoon olive oil (they listed butter)
3 zucchini, approx 1 lb. sliced 1/4 inch thick
2 onions, chopped
2 large potatoes, recommends Yukon Gold, peeled and sliced 1/4 inch thick
salt
4 cups fat free chicken broth
8 ounces cooked ham, finely chopped
¹⁄₄ cup fresh dill
1 pinch nutmeg

directions

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