Low-Fat Vegetable Soup - cooking recipe

Ingredients

3 medium zucchini, sliced
2 medium carrots, sliced
10 mushrooms, sliced
1 medium onion, sliced
1 (10 ounce) russet potatoes, 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) 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
additional chopped fresh parsley

Preparation

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.
Serves 8.