2 md Onions; coarsely chopped
2 tb Olive oil
1 1/2 lb Potatoes; diced
2 ts Oregano
1 ts Basil
2 ts Parsley
1 ts Salt
2 ts Black pepper
28 oz Can tomatoes
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.
