| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Soups, Low-fat, Vegetables, Beans |
8 |
Servings |
INGREDIENTS
| 10 |
c |
Water |
| 2 |
lg |
Potato; cut in chunks |
| 1/4 |
c |
Tamari soy sauce, low sodium |
| 1 |
ts |
Basil |
| 1 |
ts |
Thyme |
| 2 |
|
Carrots; sliced |
| 2 |
|
Onion; sliced |
| 2 |
|
Zucchini; chopped medium |
| 3 |
|
Tomato; chopped |
| 2 |
|
Garlic cloves; crushed |
| 1/2 |
ts |
Onion powder |
| 1 |
c |
String beans; cut 1" pieces |
| 1 |
ts |
Oregano |
| 1/2 |
ts |
Cumin |
| 1/2 |
ts |
Dill weed |
| 1 |
tb |
Parsley |
INSTRUCTIONS
Recipe by: McDougall Place 10 cups water in a large pot. Add chopped
vegetables. Bring to boil. Add seasonings. Simmer over medium-low heat
about 45 minutes. Variations: use 2 cups tomato juice in place of 2 cups
water. About 15 minutes before end of cooking time, add cooked grains or
spaghetti noodles to pot, such as: cooked brown rice, 1 cup; barley, 1 cup;
or 1 cup broken whole wheat spaghetti.
HELPFUL HINTS: Other vegetables also may be used in addition to or in place
of the ones listed above. Try 1/2 cup fresh or frozen peas; 1/2 cup fresh
or frozen corn; 1 green pepper, chopped; sliced leeks; sliced mushrooms; or
some chopped spinach added for the last 5 minutes of cooking time.
From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
Posted to Bakery-Shoppe Digest V1 #459 by Laura Harpole
<harpoe@pioneer-net.com> on Apr 15, 1997
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