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
1 can (15.5 oz.) corn, drained
1 russet potato, peeled, cut into 1-inch chunks
1/2 lb. green beans cut in half diagonally
4 cups (1 qt.) reduced-sodium 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

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. Purée until smooth, then
return to the pot of soup.

Stir to incorporate purée into the soup and season to taste with salt
and pepper. Heat through and serve.