INGREDIENTS

INSTRUCTIONS

Recipe by: McDougall Place beans in pot with 2 quarts of water. Bring
to boil, remove from heat and let rest 1 hour. Then add chopped  onion,
garlic, and simmer for 1 1/2 hours.  Chop potatoes in large chunks; do
not peel. Slice carrots 1/2 inch and  zucchini 1 inch thick, scrub
them, do not peel. Slice leeks and cut  beans into 1 inch pieces. Add
to soup pot along with seasonings.  Simmer for 1 hour longer.  Thinly
slice cabbage and add to soup along with rice or spaghetti.  Simmer
another 20 minutes. Add more water if too thick. Add tomato  wedges for
the last 10 minutes, just before serving.  HELPFUL HINTS: Kidney beans
make a good rich broth, but any kind of  bean also may be used. Soup
freezes well, so make a large batch when  you have time and freeze half
for use on a budy day. Try using some  chopped spinach, instead of the
cabbage. By changing the vegetables  and beans used, the soup can be
different each time you make it. It  is a meal in itself. From the
collection of Sue Smith, S.Smith34,  Uploaded June 16,
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mcdougal.zip

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Nutrition (calculated from recipe ingredients)
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Calories: 109
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 0mg
Sodium: 184.2mg
Potassium: 606.1mg
Carbohydrates: 23.4g
Fiber: 5.4g
Sugar: 5.6g
Protein: 4.5g