Recipe - Jans Veggie Soup

4 Stalks celery; chopped
8 ounce Mushrooms; cut or sliced up
2 Zucchini; cut or sliced up
2 lg Onions; chopped, up to 3
2 Cloves garlic; minced
2 Bay leaves
1 tablespoon Marjoram
1 lg Carrot; grated
One half cup Lentils
3 Leaves cabbage; chopped
1 Potato; chopped, (peel if
potato is not organic)
1 Tomato; chopped, (can use
small can stewed tomatoes)
One half pound Soy or mung sprouts
1/8 teaspoon Pepper; up to 1/4
1 Veggie broth cubes or 2 tsp
powder; up to 2
Water to cover

Put everything in a large pot and cook until veggies and lentils are
tender. Put your favorite miso on the table and add to taste in each
individual bowl.

Posted to fatfree digest by JBennicoff@aol.com on Jan 21, 1999, converted
by MM_Buster v2.0l.