A quick and easy vegetable chowder. Throw it together in minutes or make some on Sunday evening and microwave a bowlful on Monday.

Ingredients

• 32 oz carton Corn Soup
• 32 oz carton low-salt vegetable stock
• 6 zucchini, chopped
• 1 red pepper, chopped
• 8 oz can diced tomato
• 3/4 teaspoon sage, crumbled
• 1/4 teaspoon leaf thyme, crumbled
• 1/4 teaspoon pepper
• dash marjoram
• dash cloves, optional

Directions

Combine all but diced tomatoes in a soup pot and heat just to boiling. Add the tomatoes and stir well. Turn down to simmer until zucchini is just tender (this happens in just a few minutes). You may like this topped with a spoonful of Parmesan cheese.