We have pretty much ripped portions of every room in our house. We built our home almost 14 years ago, so the flooring in nearly every room was desperate for a change. We also had some painting that needed to be done, tile to be broken out of three rooms, kitchen cabinets to be painted and an entire bathroom that needed to be demolished and re-done. Let’s just say our home is in complete chaos. A fun kind of crazy since they are all fun changes, but just crazy. I was so grateful this morning when several dear friends came to save the day. They brought their tools and gloves and stayed here for HOURS helping clean, paint, rip out items and visit with me. I was so touched by their kindness. It’s amazing how the smallest acts of service to others can mean so much to the person receiving them. I just wanted to send a big THANK YOU to all of my ‘angels’ who came to the rescue today. Not to mention, my sweet sister made me the most delicious soup I think I’ve had in a long time. Not to mention it was healthy, made with all the veggies you might have growing in your garden, and a great meat-less meal your family will love. Not to mention she served this soup with homemade Red Lobster Cheese Biscuits which were heavenly. Good friends, a warm meal and I am counting my many blessings tonight.

 

If you want to make someones day, make up a double batch of this soup and give it to someone in need. Homemade soup and bread makes everyone feel better, right? Hope you enjoy! 🙂

*Nearly all of the vegetables and ingredients for this soup are on sale this week (cheese, evaporated milk, zucchini, tomatoes, carrots, onions, frozen corn, etc.). You could easily make up a huge batch of this soup for under $10. Login to Deals to Meals to see where all of the best grocery deals are in your area.

Creamy Summer Garden Soup
Ingredients
  1. 3 medium sized zucchinis, chopped into bite sized pieces
  2. 4 medium tomatoes, chopped into bite sized pieces
  3. 2 Tbs. minced fresh parsley
  4. 1 tsp. basil
  5. 2 Tbs. butter
  6. 1 onion, chopped
  7. 1 cup carrots, sliced small
  8. 1/4 cup flour
  9. 1-1 1/2 tsp. salt
  10. 1/2 tsp. black pepper
  11. 3 cups chicken broth
  12. 1 tsp. lemon juice
  13. 1 (12 oz.) can evaporated milk or whole milk
  14. 1 1/2 cup frozen or canned corn
  15. 1/4 cup parmesan cheese, shredded
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Instructions
  1. In a large pot, melt the butter over medium heat. Add the diced carrots, chopped onion, basil, and parsley into the butter and saute, stirring occasionally, for 2-3 minutes. Once the carrots are tender, add the chopped zucchini and continue to saute for 1-2 minutes until they begin to soften. Add the flour, salt and pepper and stir and cook for one minute. Gradually add the chicken broth, whisking or stirring constantly. Add the lemon juice; mix well. Bring the soup to a simmer, stirring to prevent sticking, and cook for 2-3 minutes, until the zucchini is tender but still has some bite to it (it will continue cooking for a few more minutes). Add the tomatoes, evaporated milk, and corn. Bring the soup to a boil and reduce the heat to medium-low. Cover the soup and simmer until the corn and zucchini are tender. Stir in the cheese just before serving.
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