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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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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. 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:
1. 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.
2. 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.
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