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!