This is one of my families favorite fall/winter soup. It is hearty and full of flavor. I have made this soup for years and it is a fail safe recipe. There are not that many ingredients but this soup is very delicious and oil free. You can also make this salt free as well.
Salt and pepper to taste
1 onion, diced
3 carrots, diced
2 cloves garlic, minced
2 zucchini, diced
3 tomatoes diced or 1 can of fire roasted tomatoes
1 tbsp thyme
3/4 tbsp parsley
4 cups vegetable or chicken broth
1/3 cup cornmeal
- In a large Dutch Oven Add in a little bit of water and turn heat to medium. Add the onion, salt, pepper, carrots, garlic, and zucchini. Cook for about 5 minutes adding more water if needed.
- Add the tomatoes, thyme, parsley, and broth. Cook this for about 15 minutes or until the vegetables are tender.
- Add the cornmeal and stir to combine well. You will have a few lumps but this will cook out.
- Turn the heat to low and cover with a lid and allow to cook 10- 15 minutes stirring occasionally to prevent sticking. At this point, you can add a pat of butter if you like but not necessary. It just adds a little creamy texture to this recipe.
- Serve and enjoy!