Low-fat Vegetable Soup

Submitted by Bev I Am

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

 

• 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

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

Reviews

[ratherbeswimmin]

This soup was so wonderful Bev. We ate about half of it and I froze the rest. It is full of so many good things and is healthy as well. I really crave good soup in the fall and wintertime and this hit the spot. Very well seasoned and easy to make. Thanks.

 

[Tangie M.]

Made it prior to bypass surgery. Excellent and filling

 

[Barbara L.]

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!

 

[jobethlevy]

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.

 

[Meli1230]

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.