Gingered vegetable soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Yellow onion, sliced | |
| 1 | Stalk celery, sliced | |
| 1 | Green pepper, sliced | |
| ¼ | teaspoon | Crushed garlic |
| 2 | teaspoons | Grated fresh ginger root |
| ½ | cup | Water |
| 4 | cups | Addtional water |
| 1 | can | Low-sod tomato sauce (8 oz) |
| 2 | White potatoes, cubed | |
| 1 | teaspoon | Dried basil |
| 1 | teaspoon | Paprika |
| ⅓ | teaspoon | Ground black pepper |
| 1 | Zucchini, cut in half | |
| Lengthwise, then sliced | ||
| 2 | cups | Fresh or frozen corn kernels |
Directions
Preparation time: 15 minutes Cooking time: 50 minutes Saute the onion, celery, green pepper, garlic, and giner root in the ½ cup water for 5 minutes. Add the 4 cups water, tomato sauce, potatoes, and seasonings and cook over low heat for 30 minutes. Add the zucchini and corn and cook an additional 15 minutes, or until all vegetables are tender.
Source: The McDougall Program: 12 Days to Dynamic Health/MM by DEEANNE