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Corn, Tomato & Summer Squash Soup

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Recipe

 

Yield

4 servings

Prep

10 min

Cook

30 min

Ready

40 min
Low Cholesterol, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 tablespoon olive oil
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2 each garlic cloves
fine chopped
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1 large onions
chopped
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5 cups chicken broth
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4 medium tomatoes
chopped
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2 cups corn
fresh
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1 each anaheim chilies
peeled, seeded, chopped
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1 tablespoon hot chili peppers
mild, canned
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4 medium zucchini
thinly
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½ cup basil
fresh
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Garnishes
1 x sour cream
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1 x cilantro
chopped
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Ingredients

Amount Measure Ingredient Features
15 ml olive oil
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2 each garlic cloves
fine chopped
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1 large onions
chopped
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1.2 l chicken broth
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4 medium tomatoes
chopped
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473 ml corn
fresh
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1 each anaheim chilies
peeled, seeded, chopped
* Camera
15 ml hot chili peppers
mild, canned
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4 medium zucchini
thinly
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118 ml basil
fresh
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Garnishes
1 x sour cream
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1 x cilantro
chopped
* Camera

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 Arrow up button

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Nutrition Facts

Serving Size 742g (26.2 oz)
Amount per Serving
Calories 27527% 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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