Chili Vegetable Soup
Serves 6

Ingredients
1 lb. (2-1/2 cups) all-purpose potatoes, peeled and diced
1 cup frozen corn kernels
1 cup zucchini, unpeeled, sliced
3/4 cup celery, coarsely chopped
3/4 cup scallions, chopped
1/2 cup onion, coarsely chopped
2 garlic cloves, peeled and crushed
1 cup water
2 cups low-sodium chicken stock
1/2 cup skim milk
1 tbsp. mild chili powder
1/4 tsp. salt
1/4 tsp. black pepper

Preparation

• Place all the vegetables, including onion and garlic, in a large pot.
• Add the water, stock, milk, chili powder, salt and pepper, and bring to a boil over medium heat.
• Cover, reduce heat to low and simmer for 15 to 20 minutes, or until vegetables are tender.
• Remove from heat and cool for about 20 minutes.
• Transfer 2 cups of the cooled soup to a food processor or blender and process until pureed. Return puree to the pot and stir.
• Reheat soup over low heat and serve.