3medium sized potatoes, I used Russets, diced (about 2 1/2 to 3 cups)
2zucchinis, quartered and then chopped (about 2 cups)
14-ouncecan of diced tomatoes, undrained
1 to 2Tablespoonschopped Italian parsley
2 15ozcans of low sodium chicken broth
1/4 to 1/2teaspoondried thyme
1cupfrozen or fresh corn
salt & pepper
In a large Dutch oven, heat olive oil on medium high heat. Add onions and zucchini, cook for about 2 to 3 minutes. Then add potatoes and cook for about 2 to 3 minutes (lower heat if needed), be sure to stir constantly so the potatoes don't stick to the bottom of the pot.
Add tomatoes (undrained) and a dash of parsley and the thyme. Cook for about 3 to 4 minutes stirring constantly. Add chicken broth and bring to a boil. Lower heat to a simmer. Add corn and mix thoroughly. Season with salt and pepper to taste and allow to simmer for 15 to 25 minutes or until the potatoes are cooked to your liking.
Serve garnished with parsley.
Note: Make it vegetarian by using vegetable instead of chicken broth.