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. Posted by Mark Satterly in Intercook