Name: Jan's Veggie Soup
Ingredients: 4 Stalks celery; chopped; 8 oz Mushrooms; sliced; 2 Zucchini; sliced; 2 lg Onions; chopped, up to 3; 2 Cloves garlic; minced; 2 Bay leaves; 1 tb Marjoram; 1 lg Carrot; grated; 1/2 c Lentils; 3 Leaves cabbage; chopped; 1 Potato; chopped, (peel if potato is not organic); 1 Tomato; chopped, (can use small can stewed tomatoes); 1/2 lb Soy or mung sprouts; 1/8 ts Pepper; up to 1/4; 1 Veggie broth cubes or 2 tsp powder; up to 2; Water to cover

CATEGORY	CUISINE	TAG	YIELD
Eggs			1	servings

INGREDIENTS

4		Stalks celery; chopped
8	oz	Mushrooms; sliced
2		Zucchini; sliced
2	lg	Onions; chopped, up to 3
2		Cloves garlic; minced
2		Bay leaves
1	tb	Marjoram
1	lg	Carrot; grated
1/2	c	Lentils
3		Leaves cabbage; chopped
1		Potato; chopped, (peel if potato is not organic)
1		Tomato; chopped, (can use small can stewed tomatoes)
1/2	lb	Soy or mung sprouts
1/8	ts	Pepper; up to 1/4
1		Veggie broth cubes or 2 tsp powder; up to 2
		Water to cover

INSTRUCTIONS

Put everything in a large pot and cook until veggies and lentils are
tender. Put your favorite miso on the table and add to taste in each
individual bowl.
Posted to fatfree digest by [email protected] on Jan 21, 1999, converted
by MM_Buster v2.0l.

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