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Hearty Vegetable Soup - Makes 8 servings.

• 2 medium zucchini, sliced thin
• 2 medium carrots, sliced 1/4 inch thick
• 10 mushrooms, sliced
• 2 ribs celery, sliced 1/4 inch thick
• 15 1/2-oz. can corn, drained
• 1 russet potato, peeled, cut into 1-inch chunks
• 1/2 lb. green beans cut in half diagonally
• 4 cups (1 quart) vegetable broth
• 3 cups canned crushed tomatoes, drained
• 1/2 cup chopped fresh parsley
• 1/2 cup chopped fresh cilantro
• 1 Tbsp. chopped garlic
• 1/4 cup chopped fresh basil (or 2 tsp. dried)
• 1/4 cup chopped fresh oregano (or 2 tsp. dried)
• Salt and freshly ground black pepper, to taste

Combine zucchini, carrots, mushrooms, celery, corn, potatoes and green beans in heavy large soup pot. Add vegetable broth, tomatoes, parsley, cilantro, garlic, basil and oregano. Bring mixture to boil. Reduce heat, cover and simmer until vegetables are tender, about 20 minutes.

With slotted spoon, take 3 cups of vegetables from pot and put in blender or food processor. Add ¼ cup cooking liquid. Puree until smooth. Stir puree into rest of soup. Season to taste with salt and pepper.

Bring soup to simmer. Heat through and serve.

Per serving: 117 calories, 1 g. total fat (<1 g. saturated fat), 26 g. carbohydrate, 5 g. protein, 4 g. dietary fiber, 720 g. sodium.