Low Fat Vegetable Soup 3 medium zucchini sliced -- 2 " 2 medium carrots, sliced 1 mushrooms , sliced 1 medium onion , sliced 1 10-oz. russet potato, peeled, -- cut into 1" pieces 3 14.5 oz. can vegetable broth 3 cups crushed tomatoes with added puree 1 14.5 oz, 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 salt and pepper Additional chopped parsley
Combine zucchini,carrots,mushrooms,onion and potato in heavy Dutch oven. Add vegetable broth,crushed tomatoes, stewed tomatoes,3 tablespoons parsley,cilantro,garlic,basil and oregano. Bring mixture to a 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 five days aheaad. Cover and refrigerate.) Bring soup to simmer. Ladle into bowls, sprinkle with additional parsley. Yield: 8 servings. lr smiles --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
