Jan's veggie soup

Yield: 1 servings

Measure Ingredient
4 Stalks celery; chopped
8 ounces Mushrooms; sliced
2 Zucchini; sliced
2 larges Onions; chopped, up to 3
2 Cloves garlic; minced
2 Bay leaves
1 tablespoon Marjoram
1 large Carrot; grated
½ cup Lentils
3 Leaves cabbage; chopped
1 Potato; chopped, (peel if potato is not organic)
1 Tomato; chopped, (can use small can stewed tomatoes)
½ pounds Soy or mung sprouts
⅛ teaspoon Pepper; up to 1/4
1 Veggie broth cubes or 2 tsp powder; up to 2
Water to cover

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 JBennicoff@... on Jan 21, 1999, converted by MM_Buster v2.0l.

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