Vegetable Soup (Mcdougall)

Vegetable Soup (Mcdougall) Ingredients

10 c Water	3 Tomato; chopped
2 lg Potato; cut in chunks	2 Garlic cloves; crushed
1/4 c Tamari soy sauce, low sodium	1/2 ts Onion powder
1 ts Basil	1 c String beans; cut 1" pieces
1 ts Thyme	1 ts Oregano
2 Carrots; sliced	1/2 ts Cumin
2 Onion; sliced	1/2 ts Dill weed
2 Zucchini; chopped medium	1 tb Parsley

Instructions for Vegetable Soup (Mcdougall)

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 1/2 cup fresh or frozen peas; 1/2 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 Posted to Bakery-Shoppe Digest V1 #459 by Laura Harpole on Apr 15, 1997

Main Ingredient: BeansCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Basil	Beans	Carrot	Cumin
Dill	Garlic	Onion	Oregano
Parsley	Potato	Soy Sauce	Thyme
Tomato	Zucchini

Soups Low fat Vegetables Beans Basil Bean Garlic Carrot Onion Oregano Parsley Potato Soy Sauce Tomato Lunch

for flavor and categorization

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