Tomato Zucchini Elixir Soup
This is Bonnie’s recipe, even if she doesn’t know it. She also suggested the name.
Heat
2 tbsp. oil
in medium-large pot.
Add
2 onions, chopped
4-6 small zucchini, sliced
Cover and saute on medium-low heat until wilted and transparent, not brown.
Add
1 quart chicken stock
15 oz. diced tomatoes
½ tsp. sugar
½ tsp. oregano
½ tsp. basil
2 tsp. lemon juice
Simmer and serve.