Low-fat Vegetable Soup

Name: Low-fat Vegetable Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 serving(s)
Ingredients: 3 medium zucchini, sliced; 2 medium carrots, sliced; 10 mushrooms, sliced; 1 medium onion, sliced; 1 (10 ounce) russet potatoes, peeled,cut into 1-inch pieces; 3 (14 1/2 ounce) cans vegetable broth; 3 cups canned crushed tomatoes, with added puree; 1 (14 1/2 ounce) can stewed tomatoes; 3 tablespoons chopped fresh parsley; 2 tablespoons chopped fresh cilantro; 1 tablespoon chopped garlic; 1 teaspoon dried basil; 1 teaspoon dried oregano; additional chopped fresh parsley

(8)

Recipe by Bev I Am

A soup so delicious and easy andn low fat, too! an excellent soup to serve anytime! From Bon Appetite, 1995.

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READY IN: 50mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

3

medium zucchini, sliced
2

medium carrots, sliced
10

mushrooms, sliced
1

medium onion, sliced
1

(10 ounce) russet potatoes, peeled,cut into 1-inch pieces
3

(14 1/2 ounce) cans vegetable broth
3

cups canned crushed tomatoes, with added puree
1

(14 1/2 ounce) can stewed tomatoes
3

tablespoons chopped fresh parsley
2

tablespoons chopped fresh cilantro
1

tablespoon chopped garlic
1

teaspoon dried basil
1

teaspoon dried oregano
additional chopped fresh parsley

DIRECTIONS

Combine zucchini, carrots, mushrooms, onion and potato in heavy large Dutch oven.
Add vegetable broth, crushed tomatoes, stewed tomatoes, 3 tablespoons parsley, cilantro, garlic, basil and oregano.
Bring mixture to boil.
Reduce heat, cover and simmer until vegetables are tender, about 30 minutes.
Strain cooking liquid into large saucepan; reserve vegetables.
Place 3 cups vegetables in blender.
Add 1/4 cup cooking liquid.
Puree until smooth.
Stir puree into remaining cooking liquid in saucepan.
Return remaining vegetables to cooking liquid.
Season to taste with salt and pepper.
(Can be prepared 5 days ahead. Cover and refrigerate.) Bring soup to simmer.
Ladle into bowls.
Sprinkle with additional parsley.
Serves 8.