Corn and Zucchini Soup
INGREDIENTS
2 cans (14.5 ounces each) chicken broth
1 onion, chopped
2 garlic cloves, chopped
3 zucchini, chopped
2 c corn
2 c chopped tomatoes
1 c low-fat milk
** Salt and pepper, to taste
INSTRUCTIONS
1. In a large pot, heat 1/4 cup chicken broth over medium heat.
2. Add onions and garlic. Cook until soft, stirring often.
3. Add zucchini. Cook until soft, stirring often.
4. Stir in corn, tomatoes, and the rest of the broth. Turn heat up to high, and bring to a boil.
5. Turn heat down to low, and add milk. Cook until heated through, stirring constantly. Add salt and pepper to taste. Refrigerate leftovers.
NUTRITION INFO (6 servings)
Calories 100, Saturated fat 0g, Carbohydrates 20g, Protein 5g, Sodium 330mg
