ZUCCHINI SOUP

I suggest following the directions and using butter rather than margarine. Many doctors suggest dairy products over substitute products for diabetics.

2 tbsp butter

1/2 cup sliced carrots

1/2 cup sliced celery

1 small onion, chopped

2 cups chicken broth

2 cups grated zucchini

2 tbsp chopped fresh parsley

1 small potato, cubed

14 tsp seasoned salt, optional

Freshly ground black pepper, to taste

In a 2-quart saucepan, melt butter over medium heat. Add carrots, celery, and onion; sauté, stirring frequently until onion is translucent. Add the remaining ingredients and bring to a boil. Reduce heat to a simmer cook 35-45 minutes or until the veggies are tender.

This is a photo of a very similar recipe. I got my recipe from my younger days in Indiana where The Amish Cook had a recipe column.