Zucchini and Tuna Soup - Another Great 365 Crockpot Soup

An easy, delicious soup, made with canned tuna

4 entrée servings
5 cups Chicken Stock or chicken broth
2 cups chopped zucchini
1 cup each: finely chopped onion, celery
1 tablespoon minced garlic
2 cans (61⁄2 ounces each) tuna in water, drained
2 cups whole milk, divided
2 tablespoons cornstarch
1–2 teaspoons lemon juice
1–11/2 cups (4–6 ounces) shredded Cheddar cheese
Salt and pepper, to taste
Hot pepper sauce

Per Serving:
Calories: 224 % calories from fat: 33 Protein (g): 25.5 Carbohydrate (g): 11.6 Fat (g): 8.2 Saturated fat (g): 4.9 Cholesterol (mg): 42.3 Sodium (mg): 822

Exchanges:
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 1.0 Meat: 3.0 Fat: 0.0

1. Combine stock, vegetables, and garlic in crockpot; cover and cook on high 4 hours, adding tuna and 1 cup milk during last 30 minutes. Stir in combined remaining 1 cup milk and cornstarch, stirring 2 to 3 minutes. Season to taste with lemon juice; add cheese, stirring until melted. Season to taste with salt, pepper, and hot pepper sauce.