Mc vegetarian vegetable soup

Yield: 8 servings

Measure Ingredient
½ pounds Dry kidney beans
½ pounds Dry navy beans
¼ pounds Dry split peas
8 cups Water; to 10c
3 \N Yellow onions; chopped
1 \N Stalk celery; chopped
1 \N White potato; scrubbed, chopped
2 \N Carrots; scrubbed, chopped
1 \N Ear of corn; cut into pieces or 1c corn kernals
¼ pounds Fresh green beans; cut into pieces
4 larges Ripe tomatoes; chopped
½ small Head cauliflower; chopped
1 \N Zucchini; chopped
1 small Bunch broccoli; chopped
6 ounces Uncooked egg free whole wheat pasta shells or elbow
\N \N Low sodium soy sauce
\N \N Freshly ground black pepper

Place the beans and water in large pot. Bring to a boil, reduce the heat, cover, and simmer until the beans are cooked but not mushy, about 2-2½ hours. Add more water if necessary.

Meanwhile, prepare the vegetables. When the beans are tender, add the onions, celery, potato, carrots, corn, green beans, and tomatoes.

Cook 45 mins, adding water if necessary.

Add the remaining veggies and cook an additional 20 mins. When all the vegetables are tender, add the pasta and more water if necessary.

Cook 20 mins longer.

Season with soy sauce and pepper to taste.

From the McDougall Plan by John McDougall Typed by Lisa Greenwood Submitted By LISA GREENWOOD On 08-04-95

Similar recipes