Low-Fat Vegetable Soup

Course :	Soups
From:	HungryMonster.com
Serves:	8

Ingredients:

3	Medium	zucchini -- sliced
2	medium	carrots -- sliced
10	medium	mushrooms -- sliced
1	Medium	onion -- sliced
10	Ounces	russet potato -- peeled, cut into 1 inch pieces
3	Cans	vegetable broth -- (14 1/2 ounce)
3	Cups	canned crushed tomatoes with added puree
1	Can	stewed tomatoes -- (14 1/2 ounce)
3	Tablespoons	chopped fresh parsley
2	Tablespoons	chopped fresh cilantro
1	Tablespoon	garlic
1	Teaspoon	dried basil
1	Teaspoon	dried oregano
1	bunch	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.

Nutritional Information:

1039 Calories (kcal); 14g Total Fat; (11% calories from fat); 41g Protein; 202g Carbohydrate; 7mg Cholesterol; 5050mg Sodium