Mc vegetarian vegetable soup
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Dry kidney beans |
| ½ | pounds | Dry navy beans |
| ¼ | pounds | Dry split peas |
| 8 | cups | Water; to 10c |
| 3 | Yellow onions; chopped | |
| 1 | Stalk celery; chopped | |
| 1 | White potato; scrubbed, chopped | |
| 2 | Carrots; scrubbed, chopped | |
| 1 | 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 | Zucchini; chopped | |
| 1 | small | Bunch broccoli; chopped |
| 6 | ounces | Uncooked egg free whole wheat pasta shells or elbow |
| Low sodium soy sauce | ||
| Freshly ground black pepper | ||
Directions
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