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Lemon, Meatloaf and Zucchini Soup

2 ts Olive oil
1/4 c Chopped onion
2 c Low sodium chicken broth
1/2 ts Dried oregano
1 tb Lemon
1/4 c Instant rice
1 sm Zucchini -- thinly sliced
1 sl Leftover meatloaf

Chop 1/4 section of a medium, yellow, onion. Heat the oil and cook the onion until soft and just beginning to brown, about 8 minutes, maximum. Add 2 to 2-1/2 cups of canned chicken broth (reduced sodium and/or reduced fat). Add the oregano, rubbing it between the palms as you add it. Remove the rind from a lemon wedge (1/8th whole) and add that. Add the ('ready in 5-minutes' kind of...) rice. Simmer about 5 minutes, stirring (rice will be a little under done); taste and adjust lemon, oregano, pepper, if needed. Add zucchini, separating slices as you add. Simmer about 2 minutes. Cut leftover meatloaf into bite-sized pieces and add that. Warm through. Serve with a multigrain oat bran bread.

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