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2 teaspoon Olive Oil
1 small Onion, chopped
1 small Zucchini, diced
1 Tomato, peeled, diced
1 cup Tomato Juice
1 cup Vegetable stock
1/2 teaspoon granulated Sugar
1/4 teaspoon dried Oregano and Basil
1/2 cup Corn Kernels
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In saucepan, heat oil over medium heat. Cook onion and zucchini, stirring occasionally, 3 minutes. Add tomato, tomato juice, stock, sugar, oregano and basil. Bring to boil. Reduce heat and simmer 5 minutes. Add corn; simmer 2 to 4 minutes or until heated through. Season with salt and pepper to taste.
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