Vegetable Soup (mcdougall)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Beans, Low-fat, Soups, Vegetables | 8 | Servings | |
INGREDIENTS
| 10 | c | Water |
| 2 | Potato, cut in chunks | |
| 1/4 | c | Tamari soy sauce, low sodium |
| 1 | t | Basil |
| 1 | t | Thyme |
| 2 | Carrots, sliced | |
| 2 | Onion, sliced | |
| 2 | Zucchini, chopped medium | |
| 3 | Tomato, chopped | |
| 2 | Garlic cloves, crushed | |
| 1/2 | t | Onion powder |
| 1 | c | String beans, cut 1" pieces |
| 1 | t | Oregano |
| 1/2 | t | Cumin |
| 1/2 | t | Dill weed |
| 1 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 74
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 111.1mg
Potassium: 499.8mg
Carbohydrates: 16.7g
Fiber: 3.2g
Sugar: 4.6g
Protein: 2.4g