Spring Vegetable Soup

Ingredients:

• 3 tbsp Canola oil
• 1⁄4 tsp Pepper
• 4 Leeks
• 45 oz. Reduced sodium chicken or vegetable broth
• 1⁄2 lb. Asparagus
• 2 cup Water
• 4 oz. Snow peas
• 1⁄4 cup Fresh parsley, chopped
• 1⁄2 tsp Salt
• 1 tsp Grated lemon peel
• 1 Yellow summer squash

Directions:

1. Wash leeks well to remove grit/sand and chop white part into bite-sized pieces.
2. Cut asparagus and summer squash into 1⁄2 inch pieces
3. Heat oil in a large soup pot over medium-high heat. Add leeks and cook for 2 minutes, until softened, stirring occasionally.
4. Add asparagus and cook for 2 minutes until color brightens.
5. Add squash and snow peas. Cook for 2 minutes or until squash begins to soften.
6. Add salt, pepper, broth, and water. Bring to a boil and reduce heat to low and simmer for 5 minutes until vegetables are tender.
7. Just before serving stir in parsley and lemon peel.

Notes:
Nutritional information per serving: Protein 5.5g Total fat 6g Carbohydrates 10.5g Calories 113 Sodium 112mg Cholesterol 0mg