Makes 8 servings

Ingredients

2 tablespoons canola oil
1 medium onion, chopped
3 cloves garlic, chopped
4 medium zucchini, sliced
1 medium green pepper, chopped
6 cups reduced salt chicken broth
2 cans (15 ounces) yellow corn
1 teaspoon ground cumin

Directions

1. Cook onion in oil in large saucepan over medium-high heat until onion starts to soften, about three minutes. Add garlic and cook 1 minute.
2. Add zucchini and green pepper to onion mixture and cook over medium heat for 5 minutes, stirring occasionally.
3. Add remaining ingredients to saucepan. 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.