Low-fat Vegetable Soup

Total Time
50mins
Prep 20 mins
Cook 30 mins

A soup so delicious and easy andn low fat, too! an excellent soup to serve anytime! From Bon Appetite, 1995.

Ingredients Nutrition

Directions

  1. Combine zucchini, carrots, mushrooms, onion and potato in heavy large Dutch oven.
  2. Add vegetable broth, crushed tomatoes, stewed tomatoes, 3 tablespoons parsley, cilantro, garlic, basil and oregano.
  3. Bring mixture to boil.
  4. Reduce heat, cover and simmer until vegetables are tender, about 30 minutes.
  5. Strain cooking liquid into large saucepan; reserve vegetables.
  6. Place 3 cups vegetables in blender.
  7. Add 1/4 cup cooking liquid.
  8. Puree until smooth.
  9. Stir puree into remaining cooking liquid in saucepan.
  10. Return remaining vegetables to cooking liquid.
  11. Season to taste with salt and pepper.
  12. (Can be prepared 5 days ahead. Cover and refrigerate.) Bring soup to simmer.
  13. Ladle into bowls.
  14. Sprinkle with additional parsley.
  15. Serves 8.
Most Helpful

5 5

This soup was so wonderful Bev. We ate about half of it and I froze the rest. It is full of so many good things and is healthy as well. I really crave good soup in the fall and wintertime and this hit the spot. Very well seasoned and easy to make. Thanks.

5 5

I make a version of this soup, and it is really good. I don't use potato and substitute yellow squash for the zucchini. I use a combination of beef broth and chicken broth, increase the basil by 1 teaspoon, and don't measure the parsley or cilantro (just chop about half a bunch of each). That is one thing I love about this soup; you can change it to suit your particular tastes. I like it best with a squeeze of lime added to the soup bowl just before serving. I usually serve it with cornbread.