Yield: 1 Servings
|1 can||(16 oz) tomato sauce|
|1 large||Yellow onion|
|1 cup||Cooked lentils|
|¾ cup||Frozen or fresh okra|
|1 pack||(16 oz) frozen mixed veggies|
|¾ cup||Fresh greenbeans, chopped|
|1 \N||Zucchini, chopped|
|6 ounces||Fresh chopped mushrooms, about|
|3 \N||Bay leaves|
|\N \N||Oregano, basil, marjoram, thyme, sage and other yummy seasonings|
This is my mom's recipe, good for cleansing the system and feeling good! Thus the name 'magic'!
The beauty part of this soup is you can substitute any of your favourite veggies here - these are just the ones I use. My mom doesn't use quite as many. Make sure the lentils are cooked beforehand, as the soup takes forever otherwise. Pour the tomato sauce in a large pot on simmer, adding spices. You can also add garlic powder if you like, or add garlic to the sautee.My mom adds 1 tbs vegetable oil here, I don't, take your pick. Olive oil is even better, she says.Add 1 can of water to the sauce, and the potatos, then simmer while you sautee the other veggies. Sautee the onions, zucchini and green beans just until grilled, then add to the sauce, along with frozen veggies and additional spices. Let simmer for about an hour.
This soup is best served with cornbread - we use gold medal, as it has a sweeter flavor and no fat if you eliminate the margarine in the recipe, and it stilll tastes as good! This soup and cornbread is a full meal, very filling. Enjoy! Posted to fatfree digest V97 #035 by bford@... on Mar 20, 1997