Vegetable soup (mcdougall)
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | cups | Water |
| 2 | larges | Potato; cut in chunks |
| ¼ | cup | Tamari soy sauce, low sodium |
| 1 | teaspoon | Basil |
| 1 | teaspoon | Thyme |
| 2 | Carrots; sliced | |
| 2 | Onion; sliced | |
| 2 | Zucchini; chopped meduim | |
| 3 | Tomato; chopped | |
| 2 | Garlic cloves; crushed | |
| ½ | teaspoon | Onion powder |
| 1 | cup | String beans; cut in 1\" piec |
| 1 | teaspoon | Oregano |
| ½ | teaspoon | Cumin |
| ½ | teaspoon | Dill weed |
| 1 | tablespoon | Parsley |
Directions
Recipe by: McDougall Place 10 cups water in a large pot. Add chopped vegetables. Bring to boil. Add seasonings. Simmer over medium-low heat about 45 minutes. Variations: use 2 cups tomato juice in place of 2 cups water. About 15 minutes before end of cooking time, add cooked grains or spaghetti noodles to pot, such as: cooked brown rice, 1 cup; barley, 1 cup; or 1 cup broken whole wheat spaghetti.
HELPFUL HINTS: Other vegetables also may be used in addition to or in place of the ones listed above. Try ½ cup fresh or frozen peas; ½ cup fresh or frozen corn; 1 green pepper, chopped; sliced leeks; sliced mushrooms; or some chopped spinach added for the last 5 minutes of cooking time. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994