2 med zucchini, sliced thin
2 med carrots, sliced 1/4" thick
10 mushrooms, sliced
2 ribs celery, sliced into small pieces
1 can (15 1/2 oz) corn, drained
1 russet potato, peeled & cut into pieces
1/2 lb green beans, cut into pieces
4 c (1 qt) vegetable broth
3 c canned crushed tomatoes, drained
1/2 c fresh parsley, chopped
1/2 c fresh cilantro, chopped
1 T garlic, chopped
1/4 c fresh basil, chopped (or 2 tsp dried)
1/4 c fresh oregano, chopped (or 2 tsp dried)
salt and pepper to taste
1) throw all the ingredients into a large soup pot. Bring the mixture to a boil. Reduce heat, cover & simmer it for about 20 minutes until the vegetables are tender. (test potato chunk for tenderness)
2) With a slotted spoon, scoop 3 c of vegetables from the pot and put them into a blender or food processor. Then measure out 1/4 c of the liquid & pour that in the blender with the vegetables. Puree the mixture until it is smooth & vegetables are no longer visible. Stir the puree back into the pot to give the soup more body. Season to taste with salt & pepper.
3) Before you serve the soup, bring it to a simmer again & make sure it is heated through.
I posted a different Vegetable soup in October.