Low Fat Vegetable Soup
LOW-FAT VEGETABLE SOUP
3 medium zucchini, sliced 2 medium carrots, sliced 10 mushrooms, sliced 1 medium onion, sliced 1 10-ounce russet potato, 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 cans 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 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 I Leave out the potato, hope you enjoy :) |
That sounds good! I love crushed tomatoes, but never thought to use them in soup. I bet the consistency would be wonderful!
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