Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                     onions -- chopped
  2        tablespoons  butter
  6              large  carrots -- sliced
  6             stalks  celery -- chopped
  2                     tomatoes -- peeled and chopped
  1                     zucchini -- sliced
  2             medium  potatoes -- peeled and cubed
  6               cups  chicken broth -- (up to 8)
  2                     bay leaves
  1              pinch  savoury
  1              pinch  thyme
                        salt and pepper

Preparation:

1. Bring chicken broth to a boil, reduce heat and add all vegetables cut into large pieces. 2. Cook until vegetables are tender, and remove from heat. (about 20 minutes) 3. Remove bay leaf, and transfer all vegetables and about 3/4's of the broth in batches to a blender. Puree until quite smooth. 4. Return pureed vegtable soup to the cooking pot and add un-pureed remaining broth as required to reach desired consitancy Serving Suggestions and Notes: Grandma uses lots of pepper in this recipe, so don't be shy! She also says you can vary the vegetables depending on what you have in the fridge, but don't use cabbage, broccoli or any other veggie with an overpowering fl

Nutritional Information:

127 Calories (kcal); 4g Total Fat; (29% calories from fat); 6g Protein; 17g Carbohydrate; 8mg Cholesterol; 653mg Sodium