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Ingredients
2 Medium zucchini, sliced thin
2 Medium carrots, sliced 1/4� thick
10 Mushrooms, sliced
2 Ribs celery, sliced 1/4� thick
1 (15 1/2 oz) Can corn, drained
1 Russet potato, peeled, cut into 1� chunks
1/2 Pound green beans, cut in half diagonally
4 Cups vegetable broth
3 Cups crushed tomatoes, drained
1/2 Cup fresh parsley, chopped
1/2 Cup fresh cilantro, chopped
1 Tablespoon garlic, chopped
1/4 Cup fresh basil, chopped, (or 2 teaspoons dried)
1/4 Cup fresh oregano, chopped, (or 2 teaspoons dried)
Salt & fresh ground black pepper to taste
Instructions
In a heavy, large pot, place all ingredients except salt and pepper. Bring mixture to a boil, reduce heat to a simmer, cover and cook, checking that contents remain at a simmer, until vegetables are tender, about 20 minutes.
With a slotted spoon, transfer 3 cups of vegetables to a blender or food processor. Add 1 cup cooking liquid. Pur�e until smooth then return to the pot of soup.
Stir to incorporate pur�e into the soup and season to taste with salt and pepper. Heat through and serve.