Corn, Tomato And Summer Squash Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Grains, Dairy | Harned 1994, Herb/spice, Soups, Vegetables | 8 | Servings | |
INGREDIENTS
| 1 | T | Olive oil |
| 2 | Garlic cloves, fine chopped | |
| 1 | Onion, chopped | |
| 5 | c | Chicken broth |
| 4 | Tomatoes, chopped | |
| 2 | c | Fresh corn kernels |
| 1 | Roasted Anaheim chile or | |
| peeled seeded & chopped | ||
| 1 | T | Canned mild chopped chile |
| 4 | Zucchini, thinly sliced | |
| 1/2 | c | Chopped fresh basil |
| Sour cream | ||
| Cilantro, chopped |
INSTRUCTIONS
In a large deep pot, heat oil. Add garlic and onion; saute 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. From 1993 "Shepherd's Garden Seeds Catalog," pg. 43. Electronic format by Cathy Harned. Submitted By CCH@SALATA.COM (CATHY HARNED) On 02 JAN 96 114815 -0800 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 174
Calories From Fat: 81
Total Fat: 9.1g
Cholesterol: 14.7mg
Sodium: 691mg
Potassium: 796.6mg
Carbohydrates: 19g
Fiber: 4.9g
Sugar: 7.2g
Protein: 7.7g