summer garden vegetable soup.

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Summer Garden Vegetable Soup from Erin:

3 medium zucchini, chopped into bite size pieces

4 medium tomatoes, chopped into bite size pieces

2 T minced fresh parsley

1 tsp dried basi (or 1 T fresh basil chopped)

2 T butter 

1 medium onion, chopped

1/4 cup flour

1 tsp salt

1/4 tsp pepper

3 cups low-sodium chicken broth

1 tsp lemon juice

1 (12 oz) can evaporated milk (can use fat free or low fat)

1 1/2 cups frozen or fresh corn kernels

1/4 cup freshly grated parmesan cheese

In large pot, melt the butter over medium heat. Add the zucchini, basil, parsley and onion and sauté, stirring occasionally, for 2-3 minutes. Add the flour, salt and pepper and stir and cook for one minute. Gradually add the chicken broth, whisking or stirring constantly. Add the lemon juice; mix well. Bring the soup to a simmer, stirring to prevent sticking, and cook for 2-3 minutes, until the zucchini is tender but still has some bite to it (it will continue cooking for a few more minutes). Add the tomatoes, evaporated milk, and corn. Bring the soup to a boil and reduce the heat to medium-low. cover the soup and simmer until the corn and zucchini are tender. Stir in the cheese just before serving.