| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Mcdougall, Vegetarian, Soups | 8 | Servings |
INGREDIENTS
| 1 | md | Red onion chopped |
| 4 | md | Carrots sliced |
| 1 | Celery Stalk, sliced | |
| 1/2 | c | Corn |
| 1/4 | c | Barley |
| 5 | cl | Garlic, minced |
| 2 | tb | Parsley, minced |
| 5 | c | Water |
| 3 | ts | Marjoram |
| 1 | c | Peas |
| 1/2 | c | Tomato paste |
| 1 | tb | Soy sauce |
| 1 | c | Spinach, Chopped/packed |
INSTRUCTIONS
Place the onions, carrots celery, corn, barley, garlic, parsley and 3 cups of the water in a large sauce pan. Place the remaining 2 cups of water, the tomatoes and marjoram in a blender and process on low to medium speed until smooth. Add to the sauce pan. Bring to a boil, then turn down heat, cover and simmer for 1 1/4 hours. Add the peas, spinach, tomato paste and soy sauce, cover and simmer for 10 min. more. Note: If you are using very mature garden peas, add them 10-15 minutes sooner. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mcdougal.zip
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