10 c chicken broth
4 red potatoes, cut into 1" cubes
1 large sweet onion, diced
1 c baby carrots, diced
2 c celery, thinly sliced
2 med zucchinis, diced
8 oz tomato sauce, canned
3 T garlic, minced
1/4 bunch parsley, chopped
1/4 bunch cilantro, chopped
In a large pot combine the chicken broth, potatoes, onions, carrots, celery and zucchini. Bring to a boil, reduce heat to medium high, and simmer until the potatoes and carrots are tender. About 30 minutes.
Add in the tomato sauce, garlic, parsley and cilantro. Reduce heat to medium low and cook for 10 to 15 minutes more. Season to taste with black pepper and serve.
I take the skin off of the zucchini so those that don't like them don't notice a difference between them and the potatoes.
ReplyDeleteI have made this in the crock pot. I put everything in in the morning except the cilantro. Then when I get home from work and we're ready to eat I put in the cilantro so it still has the bright green color.
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