10 cups of fat-free chicken broth, low sodium ( I would use just regular chicken broth next time.)
( I used a 48 oz box of broth, low sodium and 1 can of broth)
4 red potatoes, cut into 1-inch cubes ( I used 3 red potatoes)
4 cups onions, quartered ( I used one large onion)
1 cup carrots, sliced 1 inch thick ( I used 3 carrots)
3 cups celery, sliced 1 inch thick ( I used 3 celery stalks)
2 cups zucchini, sliced 1 inch thick ( I used 2 zucchinis)
8 ounces tomato sauce, canned ( I used about 3/4 of the can)
2 cloves garlic, minced (I used 3 cloves)
1/4 bunch fresh parsley, chopped ( I used dried parsley)
1/4 bunch cilantro, chopped ( I only used a couple leaves of cilantro)
dash black pepper
dash garlic salt
* I added about 8 fresh mushrooms -quartered
1. In large stockpot, combine the chicken broth, potatoes, onions, carrots, and celery. Bring to a boil, reduce heat to medium-high, and simmer until the potatoes are tender, about 30 minutes.
2. Add the zucchini,tomato sauce, garlic, parsley, and cilantro. Reduce hear to medium-low and cook for 10 to 15 minutes more, or until the zucchini is just tender. Season to taste with black pepper and serve.
This turned out really good. Topped the soup with parmesan. I served it with grilled cheese because hey I have a 3 year old to feed too. Surprisingly he ate the soup too. Just make sure to season and taste.
* I got this recipe out of our workout cookbook.