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
Zucchini and Corn Soup
Servings: 8
Ingredients:
Directions:
- 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.
- Add zucchini and green pepper to pan and cook over medium heat for 5 minutes, stirring occasionally.
- 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.
Recipe Category
One pan meals
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.
Zucchini and Corn Soup
Servings: 8
Ingredients:
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
Directions:
- 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.
- Add zucchini and green pepper to pan and cook over medium heat for 5 minutes, stirring occasionally.
- 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.
Nutrition Facts
8 serving per container
Serving size 1 1/2 cups
| Amount Per Serving | ||
|---|---|---|
| Calories | 120 | |
| % Daily Value* | ||
| Total Fat 5g | 6% | |
| Saturated Fat 0.5g | 3% | |
| Trans Fat 0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 65mg | 3% | |
| Total Carbohydrate 13g | 5% | |
| Dietary Fiber 2g | 7% | |
| Total Sugars 5g | ||
| Includes 0g Added Sugars | 0% | |
| Protein 5g | ||
| Vitamin D 0mcg | 0% | |
| Calcium 36mg | 2% | |
| Iron 1mg | 6% | |
| Potassium 522mg | 10% | |
The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.