Recipe - Gingered Vegetable Soup

1 Yellow onion, cut or sliced up
1 Stalk celery, cut or sliced up
1 Green pepper, cut or sliced up
One fourth teaspoon Crushed garlic
2 teaspoon Grated fresh ginger root
One half cup Water
4 cup Addtional water
1 cn Lowsod tomato sauce (8 oz)
2 White potatoes, cubed
1 teaspoon Dried basil
1 teaspoon Paprika
1/3 teaspoon Ground black pepper
1 Zucchini, cut in half
Lengthwise, then cut or sliced up
2 cup Fresh or frozen corn kernels

Preparation time: 15 minutes Cooking time: 50 minutes

Saute the onion, celery, green pepper, garlic, and giner root in the 1/2
cup water for 5 minutes. Add the 4 cups water, tomato sauce, potatoes, and
seasonings and cook over low heat for 30 minutes. Add the zucchini and
corn and cook an additional 15 minutes, or until all vegetables are tender.

Source: The McDougall Program: 12 Days to Dynamic Health/MM by DEEANNE
From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mcdougal.zip