LAS VEGAS LUCKY SEVEN VEGGIE SOUP

1 1/2 cans (14 ounces each) fat-free reduced-sodium chicken broth
1 1/2 cups diced peeled potato
1 cup chopped leeks or onion
1 cup sliced carrots
1 cup sliced zucchini
1 cup diced peeled butternut or other winter squash
1/4 cup frozen peas, defrosted
2 Tablespoons flat leaf parsley, chopped
Salt and pepper to taste
Peas and parsley sprigs for garnish

In medium saucepan bring broth to boil over medium heat. Add all veggies except peas. Cook, uncovered, 10 minutes.

Add peas and parsley. Cook 5 minutes or until veggies are very tender. Let cool slightly.

In 2 or 3 batches remove veggies with slotted spoon to blender or food processor with a little of the cooking liquid. Puree. Return to sauce pan. Gently reheat.

Season with salt and pepper. Garnish each serving with peas and parsley sprigs, if desired.

Makes 4 servings