Categories: Soups/stews, Vegetarian, Appetizers 
      Yield: 8 servings 
  
      2 md Onions, coarsely chopped            2 ts Parsley 
      2 tb Olive oil                           1 ts Salt 
  1 1/2 lb Potatoes, diced                     2 ts Black pepper 
      2 ts Oregano                            28 oz Can tomatoes 
      1 ts Basil                               7 c  Stock 
  
  Heat oil in large soup pot.  When hot, saute onion for 5 minutes, take care 
  not to let it brown.  Add potatoes and fry for, covered for 3 minutes. Add 
  oregano, basil, parsley, salt & pepper.  Cook covered for 2 minutes. Add 
  tomatoes and cook for another 5 minutes.  Add the stock, bring to a boil, 
  reduce heat & simmer for 20 minutes, or until the potatoes are tender. 
  Check seasonings.  Let cool, blend till smooth. Reheat before serving, but 
  take care not to let it boil. 
   
  Posted by Mark Satterly in Intercook