Corn, Tomato and Summer Squash Soup

40 minutes Prep: 10 minutes Cook: 30 minutes

275 calories per serving view nutrition facts

4-6 servings suggest servings

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Ingredients

1	tablespoon	olive oil
2	each	garlic cloves	fine chopped
1	large	onion	chopped
5	cups	chicken broth
4	medium	tomatoes	chopped
2	cups	corn kernels	fresh
1	each	anaheim chilies	peeled, seeded, chopped
1	tablespoon	chilies	mild, canned
4	medium	zucchini	thinly
1/2	cup	basil	fresh

Garnishes
1	x	sour cream
1	x	cilantro	chopped

Directions

In a large deep pot, heat oil.

Add garlic and onion; sauté until softened.

Add chicken broth, tomatoes, corn and chile and simmer for 15 minutes.

Add zucchini and basil; simmer for 5 minutes longer.

Serve hot, passing garnishes of sour cream and cilantro.

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Nutrition Facts

Serving Size 742g

Amount per Serving

Calories 275 27% of calories from fat

	% Daily Value*
Total Fat 8.0g	13%
Saturated Fat 2.0g	8%
Trans Fat 0.0g
Cholesterol 9mg	3%
Sodium 469mg	20%
Total Carbohydrate 42.0g	14%
Dietary Fiber 6.0g	26%
Sugars 16.0g
Protein 14.0g	28%

Vitamin A	32%		Vitamin C	103%
Calcium	7%		Iron	12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Orange Zucchini Cake

There are a few problems with the instructions for this recipe. The instructions never tell you to add the spices (nutmeg and cinnamon) or the vanilla. I had mixed the batter and poured it into the pan when I realized I had not added those items.

Reviewed by revmkg