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Ham 'n' Veggie Soup

 Ham 'n' Veggie Soup
From Lansdale, Pennsylvania, Barbara Thompson writes, "When I added some ham to this flavorful broth chockfull of vegetables, the colorful dish became a complete meal."
8-10 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1 medium onion, thinly sliced and separated into rings
  • 1 medium zucchini, cubed
  • 1 tablespoon olive oil
  • 1 pound sliced fresh mushrooms
  • 3 cups fresh or frozen corn
  • 3 cups cubed fully cooked ham
  • 6 medium tomatoes, peeled, seeded and chopped
  • 1/2 cup chicken broth
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • Shredded part-skim mozzarella cheese

Directions

  • In a large saucepan, saute onion and zucchini in oil for 5 minutes or
  • until onion is tender. Add the mushrooms, corn and ham; cook and
  • stir for 5 minutes.
  • Stir in the tomatoes, broth, salt, garlic powder and pepper. Bring to
  • a boil. Reduce heat; cover and simmer for 5 minutes. Uncover; simmer
  • 5-8 minutes longer. Garnish with mozzarella cheese. Yield: 8-10
  • servings.
Nutritional Facts: 1 serving (1 cup) equals 160 calories, 6 g fat (1 g saturated fat), 22 mg cholesterol, 955 mg sodium,

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Ham 'n' Veggie Soup (continued)

Nutritional Facts: 18 g carbohydrate, 3 g fiber, 12 g protein.