Simmer for 15 minutes. Zucchini Soup Recipe – creamy, low carb, low calorie soup, that comes together in under 30 minutes. Hello, Denise here. Basil can be used instead of thyme. Zucchini – zucchini variety of your choice. I'm a supporter of healthy eating, but you'll also find some indulgent treats too. Keep in an air tight container in the fridge for up tp 3 days or freeze for up to 2 months. Add the cream. Just remember to stay within the safety parameters. Zucchini Italian Sausage Soup For Canning - an easy recipe for beginner canners, make 10 quarts filled with zucchini, sausage, onions, peppers and more Depending on the size of the vegetables and if you desire to have some well shaped pieces of zucchini in a soup (not mushy or creamed), it may take between 5-15 minutes to boil zucchini. My posts may contain affiliate links! Add the onion and garlic and cook for 2 minutes, stirring frequently. Prepare canning jars: Wash jars, lids, and bands in hot soapy water and rinse well. This is seriously the best zucchini soup ever! Looking for a simple and delicious way to incorporate zucchini into your daily menu? In a Dutch oven, brown sausage with onion; drain excess fat. Thank you, Sweet and Sour Chicken Recipe for CANNING, Dilly Bean Recipe – So Simple Yet So Delicious. Thanks for stopping by my site. Water and some chicken or veggie bullion can be used as well. To Empower & Inspire Women Over Age 50 To Live A Healthier And Happier Lifestyle - Do What Makes You Happy !! Stay tuned for my homemade bone broth recipe. Add black olives, green onions, more leek, and/or cooked chicken in the last 10 minutes of cooking the pho, if … Thyme is optional, but it brings a nice, distinct flavor to the soup. Stir in zucchini and simmer 10 minutes. The zucchini replaces noodles in the soup and no one even realizes it until you tell them. No need to peel the vegetable. Chicken or vegetable stock can be used instead, to make the soup taste more balanced. I share simple, mostly low-carb and Keto recipes, that don't take a lot of time to make and use mostly seasonal, easy to find ingredients. Add more salt if necessary and serve. I’m dedicated to making changes in my life for a healthier lifestyle and am hoping to inspire you to do the same. I made my zucchini soup yesterday and got it canned. Bring to a boil and remove from heat. Repeat for the next batch, Check out my other canning recipes here which I will be updating as I make them. Vegan option available. Bring to a boil and simmer for 15 minutes. Fill the first 7 hot quart jars with the hot soup. The one vegetable that will grow when non others will. You need to follow some simple steps for this zucchini soup recipe: Cook the onion and garlic for 2 minutes in olive oil. Add the seasoning and broth. Zucchini Soup Recipe – creamy, low carb, low calorie soup, that comes together in under 30 minutes. This easy zucchini soup requires just a few pantry staples and under 30 minutes to make. Sour cream can be used instead and it produces less creamy cream of zucchini soup. For a soup, where zucchini will be blended it takes around 15 minutes to boil and soften the vegetables. Add the next eight ingredients; cover and simmer 1 hour. Bring to a boil and let simmer a few minutes. https://www.thespruceeats.com/pureed-zucchini-soup-recipe-2217423 Your zucchini will pick up the pineapple flavor and can be used as a pineapple in any recipe. ZUCCHINI !! Either dark green, light green or striped. Add remaining ingredients. I personally just place the jars in the oven on the lowest heat to keep them warm (or you can place a towel over the cans to keep them warm once you have washed them). Bone broth – perfect for Keto and low carb. Just a heads up my friends. So if you buy something through one of those links you won't pay a penny more, but we'll get a small commission, which helps us continue to bring you content. You can cut the sugar if it tastes better. So if you buy something through one of those links you won't pay a penny more, but I will get a small commission, which helps me continue to bring you content. This is seriously the best zucchini soup ever! Olive oil – any type of vegetable oil can be used. Add the salt, pepper, thyme and broth. Kid friendly, perfect for a healthy start of the year. Pressure canning soup seems hard at first, but it’s one of the most freeing canning endeavors that you can take on. While freezing zucchini is arguable for some people, I like to freeze both raw and cooked zucchini. Kid friendly, perfect for a healthy start of the year. The one vegetable, that if you turn your back for a few days, will grow from hand size veggies to baseball bats. When the onion and garlic have started to soften add the zucchini and cook for 1 minute. If you grow your own vegetables, grow your own fruit, or raise your own livestock, then I’m sure you already know of the rewards and benefits of having homegrown food at your fingertips. DirectionsFirst things first – sterilize your jars and their lids and rings, which I do in my dishwasher and then keep them in there so they stay warm until ready to use. Cook until the sausage is no longer pink and the veggies are soft. PREPARE THE INGREDIENTS, FILL THE JARS, PRESSURE COOK, AND WAIT FOR THE PINGS !! Cook until soft, then puree until smooth. Cream – omit for the vegan version or use a plant based substitute. Process in a pressure canner at 10lbs of pressure for 90 minutes. Vegan option available. Happy canning . But what if you’re just getting started and are looking for ways to preserve every bit of produce you’ve toiled over the past spring, summer, and fall? Using an immersion blender blend the soup until smooth. For soup, you can use any type of zucchini. Blend with an immersion blender until smooth. Canning zucchini is not the first thing people think to do with the squash but there are ways to preserve it that way; in addition to the two recipes I am sharing with this series I also end up canning ratatouille if I manage to get Salt, black pepper, thyme – salt and black pepper are mandatory to season the zucchini and bring some taste to the soup. I will say that I used a whole onion, used 4 Maggi chicken bouillon cubes in 32 oz water, 6 total garlic cloves, and a whole jalapeno. My posts may contain affiliate links! Add more salt and pepper to adjust the taste. Keep in an air tight container in the fridge for up tp 3 days. Defrost in the fridge overnight and reheat on the stove top or in the microwave. If this is you (and it was me) then you have to check out this quick and easy recipe – Zucchini Italian Sausage Soup. This low carb zucchini soup can be frozen in an air tight container for up to 2 months. You must peel the green zucchini and combine it with lemon juice and canned pineapple. It was my first time making and trying zucchini soup, and I’m delighted by the way it turned out! Never add dairy products, noodles, rice, thickeners, or any Directions. Green herbs, sour cream or olive oil – for garnishing.

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