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Name: Twin Sisters Vegetables Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 2 Garlic cloves; chopped fine; 3 Tomatoes; 2 Idaho potatoes; scrubbed, un; 2 Carrots; scrubbed, unpeeled; 2 Bay Leaves; 1 c Cooked kidney beans; or pint; 2 ts Dried Oregano; 1 lg Yellow squash; 1 md Onion chopped; 1/8 ts Fresh ground pepper; 1 Zucchini; 3 Celery

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INGREDIENTS

2 Garlic cloves; chopped fine
3 Tomatoes
2 Idaho potatoes; scrubbed, un
2 Carrots; scrubbed, unpeeled
2 Bay Leaves
1 c Cooked kidney beans; or pint
2 ts Dried Oregano
1 lg Yellow squash
1 md Onion ; chopped
1/8 ts Fresh ground pepper
1 Zucchini
3 Celery

Servings

INSTRUCTIONS

Recipe by: The New McDougall Cookbook Preparation Time: 0:40 Saute the onion, garlic, oregano, and pepper in a small amount of water until the onion is translucent, about 5 minutes. Set aside. Dice the remaining vegetables, except the tomatoes, and place them in a large pot; add the sauteed onion mixture. Add water just to cover the vegetables. Add the bay leaves, bring to a boil, and reduce the heat. Simmer unti the vegetables are just tender, 10 to 15 minutes. Place the tomatoes in a blender or food processor and process until pureed. Pour into a saucepan and gently boil for 20 minutes to remove any acidic taste. Add the tomatoes to the soup, along with the cooked beans. Cook for 30 minutes over low heat. Refrigerate overnight to allow the flavors to "marry." Reheat and serve the next day. 83 calories, 0.5 grams fat per serving. Variation: One-half cup each of corn and green beans can also be added to the soup. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mcdougal.zip

NOTES

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Twin Sisters Vegetables Soup

2 Garlic cloves; chopped fine
3 Tomatoes
2 Idaho potatoes; scrubbed, un
2 Carrots; scrubbed, unpeeled
2 Bay Leaves
1 c Cooked kidney beans; or pint
2 ts Dried Oregano
1 lg Yellow squash
1 md Onion chopped
1/8 ts Fresh ground pepper
1 Zucchini
3 Celery

Recipe by: The New McDougall Cookbook Preparation Time: 0:40     Saute the onion, garlic, oregano, and pepper in a small amount of water  until the onion is translucent, about 5 minutes. Set aside.     Dice the remaining vegetables, except the tomatoes, and place them in a  large pot; add the sauteed onion mixture. Add water just to cover the  vegetables.  Add the bay leaves, bring to a boil, and reduce the heat.  Simmer unti the vegetables are just tender, 10 to 15 minutes.     Place the tomatoes in a blender or food processor and process until  pureed.  Pour into a saucepan and gently boil for 20 minutes to remove any  acidic taste.  Add the tomatoes to the soup, along with the cooked beans.     Cook for 30 minutes over low heat.  Refrigerate overnight to allow the  flavors to "marry."  Reheat and serve the next day.    83 calories, 0.5 grams fat per serving.    Variation:  One-half cup each of corn and green beans can also be added to  the soup.  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994  File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mcdougal.zip

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Nutrition

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Serving Size: 1 Serving (141g)
Recipe Makes: 8 Servings

Calories: 30
Calories from Fat: 3 (10%)

Amt Per Serving		% DV

	Total Fat 0.4g	0 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 18.4mg		1 %
Potassium 347.7mg		9 %
Total Carbohydrate 6.6g		2 %
	Dietary Fiber 2.1g	8 %
	Sugars, other 4.5g
Protein 1.5g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 30

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