It was time for Vegetable Soup, and that was a perfect choice to "christen" these pumpkin bowls for the season!
3/4 cup chopped potato
2 cups vegetable, chicken, or beef broth
1 can sliced carrots, drained and rinsed
1 can zucchini with tomato sauce
1 can tomatoes with basil and oregano
- Cook potato in broth until tender, about 15 minutes. Add other ingredients; heat to a simmer.
Four generous servings!
You may have seen this recipe from me before - or something similar. I have often used canned potatoes (which I chop), but this time I used the potatoes we had from the garden.
I am having just a bit of difficulty making it on my blogging rounds, and I hope you will bear with me until I am able to get back to keeping up with you!
China - Vineyard by Noritake, now discontinued
Pumpkin bowls - Williams Sonoma several years ago
Thank you for reading. I really appreciate your comments.