1/2 lb asparagus, cut into 1 inch pieces
1/2 lb green beans, cut into 1 inch pieces
2 carrots, cut into coins
1 zucchini, diced
1 small onion, diced
2 cups corn
2 cups broth*
14 oz nonfat evaporated milk
1 tablespoon olive oil
In a medium saucepan, heat the oil. Add the onions and carrots and saute. When just softened, add the asparagus, green beans and zucchini and cook 5 minutes, stirring occasionally. Add corn, evaporated milk, pepper and broth and simmer covered for 15-20 minutes or until heated through. Serve hot.
*I made this soup using some broth leftover from making stuffed peppers. This gave it a slightly spicy edge that regular chicken stock doesn't have so feel free to add any spices you'd like.