Hearty Vegetable Soup

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Hearty Vegetable Soup

2 medium zucchini, sliced thin

2 medium carrots, sliced 1/4 inch thick

10 mushrooms, sliced

2 ribs celery, sliced 1/4 inch thick

15-1/2 oz can corn, drained

1 russet potato, peeled, cut into 1-inch chunks

1/2 lb green beans cut in half diagonally

4 cups (1 quart) vegetable broth

3 cups canned crushed tomatoes, drained

1/2 cup chopped fresh parsley

1/2 cup chopped fresh cilantro

1 tbsp chopped garlic

1/4 cup chopped fresh basil (or 2 tsp dried)

1/4 cup chopped fresh oregano (or 2 tsp dried)

Salt and freshly ground black pepper to taste

Combine zucchini, carrots, mushrooms, celery, corn, potatoes, and green

beans in heavy large soup pot.

Add vegetable broth, tomatoes, parsley, cilantro, garlic, basil and oregano.

Bring mixture to boil. Reduce heat, cover and simmer until vegetables are

tender, about 20 minutes.

With slotted spoon, take 3 cups of vegetables from pot and put in blender or

food processor.

Add 1/4 cup cooking liquid. Purees until smooth, Stir purees into rest of

soup. Season to taste with salt and pepper.

Bring soup to simmer. Heat through and serve.

Serves 8

117 Calories;1g Fat;26g Carbs;5g Protein;4g Fiber;720g Sodium