Ham 'n' Veggie Soup

So how was everyone's Thanksgiving??

Anyone else feel the need to diet through Christmas now?

Well, this soup makes great use of leftover ham you may have. It's hearty, flavorful, and healthy.

The original recipe calls for a lot of salt, so in efforts to make it a little healthier (and tastier), I cut some of it out. I made this last year, and it was definitely a hit.

For 160 calories a cup? Totally worth making.

Ham 'n' Veggie Soup

(Original recipe by Barbara Thompson)

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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
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon pepper
• Shredded part-skim mozzarella cheese

Directions

• 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.
• 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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