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Corn, Tomato and Summer Squash Soup

 

32

Yield

4

servings

Prep

10

min

Cook

30

min

Ready

40

min

Low Cholesterol, Trans-fat Free, High Fiber
 

Ingredients

1 tablespoon olive oil
2 each garlic cloves
fine chopped
1 large onions
chopped
5 cups chicken broth
4 medium tomatoes
chopped
2 cups corn
fresh
1 each anaheim chilies
peeled, seeded, chopped
*
1 tablespoon hot chili peppers
mild, canned
4 medium zucchini
thinly
½ 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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 742g (26.2 oz)
Amount per Serving
Calories 27527% of calories from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 9mg 3%
Sodium 469mg 20%
Total Carbohydrate 14g 14%
Dietary Fiber 6g 26%
Sugars g
Protein 28g
Vitamin A 32% Vitamin C 103%
Calcium 7% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

 

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