Low-Fat Vegetable Soup

• 3 medium zucchini, sliced
• 2 medium carrots, sliced
• 10 mushrooms, sliced
• 1 medium onion, sliced
• 1 (10 oz.) potato, peeled and cut into 1-inch pieces
• 1 (14 1/2 oz.) can stewed tomatoes
• 3 c. crushed tomatoes
• 3 (14 1/2 oz.) cans vegetable broth
• 3 Tbsp. chopped fresh parsley
• 2 Tbsp. chopped cilantro
• 1 Tbsp. chopped garlic
• 1 tsp. basil
• 1 tsp. oregano
• salt and pepper

1. Combine zucchini, carrots, mushrooms, onion and potato in heavy, large Dutch oven.
2. Add vegetable broth, crushed and stewed tomatoes, 3 tablespoons parsley, cilantro, garlic, basil and oregano.
3. Bring to boil.
4. Reduce heat, cover and simmer until tender, about 30 minutes.
5. Strain cooking liquid into large saucepan; reserve vegetables.
6. Place 3 cups vegetables in blender. Add 1/4 cup cooking liquid.
7. Pure until smooth.
8. Stir pure into remaining liquid in saucepan.
9. Return vegetables to liquid. Season with salt and pepper.
10. Bring soup to simmer and ladle into bowls. Sprinkle with additional parsley.

zucchini, carrots, mushrooms, onion, potato, tomatoes, tomatoes, vegetable broth, parsley, cilantro, garlic, basil, oregano, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=6258 (may not work)