Vegetable Chowder

Serves 4

Pauline Therrien

Ingredients
1 tbsp plus 1 tsp vegetable oil
2 cups zucchini, diced
1 cup mushrooms, cut into quarters
1 cup cut green beans, cut into 2 inch pieces
1 cup sliced carrots
1 cup diced onions
½ cup diced celery
1 medium green pepper, seeded and diced
2 cups chicken broth
1 cup tomato sauce
1-2 tsp Worcestershire sauce

½ tsp ground thyme

Dash hot sauce

1 cup skim milk

1 tablespoon chopped fresh parsley

Instructions
Heat oil in a large pot; add vegetables and saute, stirring occasionally for 10 minutes. Add remaining ingredients except milk and parsley; simmer 30 to 40 minutes, stirring occasionally.  Stir in milk; heat but do not boil.  Garnish with parsley and serve.