Zucchini Soup

6 cups zucchini, peeled, seeded, and cut in small pieces
2 cups water
 
Cook until zucchini is tender. *Pour in blender and blend well. Pour blended mixture into soup kettle. *Puree step may be omitted if zucchini and carrots are shredded.

Add:
2 cubes chicken bouillon
1 medium onion, finely chopped (about 1/2 cup)
2 cups thinly sliced carrots
1/2 cup chopped celery
1/2 cup chopped red pepper

Cook over low heat until vegetables are tender.
 
Add:
2 (15 oz.) cans evaporated milk
Salt and pepper to taste
Simmer and serve hot.

AUTHOR: Marge