| 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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