Zucchini and Corn Soup



2 Tablespoons vegetable oil
1 medium onion, chopped
3 cloves garlic, minced
4 medium zucchini, washed and chopped
1 medium green pepper, washed and chopped
6 cups low-sodium chicken broth
2 (15 ounce) cans corn, rinsed and drained
1 teaspoon ground cumin

  1. In a large saucepan, cook onion in oil over medium-high heat until onion starts to soften, about three minutes. Add garlic and cook 1 minute more.
  2.  Add zucchini and green pepper to pan and cook over medium heat for 5 minutes, stirring occasionally.
  3. Add remaining ingredients to pan. Bring to a simmer, reduce heat to low and cover. Cook over low heat until heated through and vegetables are tender, but not mushy, about 30 minutes.

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