Light Vegetable Soup

From: Carol Kauffman in _The Great Tomato Patch Cookbook_
Reprinted with permission from paleofood.com

  1. In a 1 1/2 quart saucepan, cook onion until translucent; add all other ingredients except water.
  2. Cover and cook over low heat, stirring occasionally, until vegetables are tender, about 10 minutes.
  3. Add water and bring to a boil.
  4. Reduce heat to medium and cook until vegetables are soft, about 20 minutes.
  5. Remove from heat and let cool slightly.
  6. Remove 1/2 cup soup from pan and reserve; pour remaining soup into blender and process at low speed until smooth.
  7. Combine pureed and reserved mixtures in saucepan and cook, stirring constantly until hot.
  8. Makes 2 servings for lunch.