Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
6 Cups reduced sodium chicken broth
1/2 teaspoon pepper
2 tablespoons olive oil
2 tablespoons all purpose flour
3 Tablespoons parsley flakes
¼ cup celery	Washed, trimmed and diced
1 ½ cup green zucchini squash	Washed, trimmed and sliced in half. And slice into fourths.
1 ½ cup yellow summer squash	Washed, trimmed and sliced in half. Remove seeds.  And slice into fourths.
¼ cup  onion	Peeled, washed, and diced
2 small potatoes	Peeled, washed, and diced
¼ cup parmesan cheese.

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a large soup kettle bring, heat oil to medium high heat.  Add celery and onions. Cook until tender. Sprinkle with flour and stir to coat.
2	Add broth, parsley and potatoes. Bring to a boil and simmer 10 minute.  Add green and yellow summer squash. Cook until tender.
3	Serve hot topped with parmesan cheese.	Cook until internal temperature reaches 135°F.