Low-fat Vegetable Soup

photo by jobethlevy

- Ready In:
- 50mins
- Ingredients:
- 14
- Serves:
-
8
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
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.
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Reviews
-
This is the best home-made vegetable soup I have ever made and eaten!! It is excellent!! I had a low-fat vegetable soup at a chain restaurant that I loved and decided to look for a recipe to make at home. This is practically identical to the soup I ate at the restaurant, but this recipe is so much better. Love, love, loved it!
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I make a version of this soup, and it is really good. I don't use potato and substitute yellow squash for the zucchini. I use a combination of beef broth and chicken broth, increase the basil by 1 teaspoon, and don't measure the parsley or cilantro (just chop about half a bunch of each). That is one thing I love about this soup; you can change it to suit your particular tastes. I like it best with a squeeze of lime added to the soup bowl just before serving. I usually serve it with cornbread.
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This was delicious, but here were my modifications: instead of potatoes, I chopped up an entire head of green cabbage. When the soup was finished, I just felt it needed a little oomph, so I stirred in about 2 tablespoons of goat cheese, and wallah, huge difference the goat cheese made. I will make this all winter it's so fast, healthy and easy.
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Tweaks
-
I make a version of this soup, and it is really good. I don't use potato and substitute yellow squash for the zucchini. I use a combination of beef broth and chicken broth, increase the basil by 1 teaspoon, and don't measure the parsley or cilantro (just chop about half a bunch of each). That is one thing I love about this soup; you can change it to suit your particular tastes. I like it best with a squeeze of lime added to the soup bowl just before serving. I usually serve it with cornbread.
RECIPE SUBMITTED BY
Bev I Am
United States
I joined Food.com when the site was RecipeZaar, April 24, 2001. This site has been a favorite with me for many years now with its unique features and especially for the many, many dear friends I have met here. If you are a new visitor, I hope you will stop for a while and check us out. I hope you will find it as special as I have.