1980's Weight Watchers Veggie Soup

1980's Weight Watchers Veggie Soup

Ingredients:
onions, raw
spices, garlic powder
squash, summer, zucchini, includes skin, raw
carrots, raw
tomatoes, red, ripe, raw, year round average
parsley, fresh
salt, table
spices, basil, dried
spices, pepper, black
water, bottled, generic

Directions:
n a 1 1/2 quart nonstick saucepan combine onion and garlic and cook, stirring occasionally, until onion is translucent.
Add remaining ingredients except water and stir to combine.
Cover and cook over low heat, stirring occasionally, for 10 minutes.
Add water and bring to a boil.
Cover and cook over medium heat until vegetables are soft, about 20 minutes.
Add water and bring to a boil.
Cover and cook over medium heat until vegetables are soft, about 20 minutes.
Using a slotted spoon, remove about 1/2 cup vegetables from saucepan and set aside.
In two batches, puree remaining soup in blender container.
Return pureed mixture to saucepan, add reserved vegetables, and heat.