Vegetable Soup

Prep Time: 15 Minutes

Cook Time: 0 Minutes

Ready In: 15 Minutes

Servings: 2

A blend of squash, zucchini, and potatoes in chicken broth.

Ingredients:

1 yellow squash

1 zucchini

1 potato, cubed

1 garlic clove

2 tablespoons extra virgin olive oil

2 (14 ounce) cans reduced-sodium fat-free chicken broth

Directions:

1. Saute vegetables in olive oil. Add garlic for the last 30 seconds. Add to broth, boil, and season to taste.