Summer Garden Soup
  • 1 cup coarsely chopped onion (about 1 medium)
  • 1 clove garlic, minced
  • 1 cup fresh corn cut from cob (about 2 ears)
  • 1 cup diagonally sliced carrots (about 2 medium)
  • 1 medium-size red or yellow bell pepper, cut into lx1/4 inch pieces
  • 4 (10 1/2-ounce) cans no-salt-added chicken broth
  • 1 teaspoon vegetable-flavored bouillon granules
  • 1 cup sliced zucchini (about 1 medium)
  • 1 cup sliced yellow squash (about 1 medium)
  • 2 tablespoons minced fresh oregano
  • 1 tablespoon minced fresh parsley
  • 1/4 teaspoon pepper
  • Vegetable cooking spray
  • Coat a large Dutch oven with cooking spray; place over medium heat until hot. Add onion and garlic; sauté 3 minutes or until tender, stirring frequently. Add corn, sliced carrots, and bell pepper; cook 5 minutes, stirring frequently. Add chicken broth and bouillon granules; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until carrots are tender. Add remaining ingredients and cook, uncovered, 5 minutes. Serve warm.
  • Yield: 8 l-cup servings
  • Calories: 53
  • Protein: 1.8 g
  • Fat: 0.3 g
  • Carbohydrate: 10.5 g
  • Cholesterol: 0 mg
  • Sodium: 116 mg
    (If the sodium content of this soup is too restrictive, substitute 30% less sodium chicken broth for the no-salt added chicken broth. This change will increase the sodium content of the recipe to 202 mg per serving.)


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