Recipe - Vegetable Minestrone (Haas)

1 One half qt Water
1 Strip kombu sea vegetable;
optional
3 Shiitake stems; optional
1 One half cup Cooked brown rice
1 tablespoon Fresh thyme
1 tablespoon Fresh marjoram
2 Leeks; cut in 1/2" pieces
1 Potato; cut into cubes
2 Stalks celery; chopped
1 cup Shredded cabbage
3 small Carrots; cut into pieces
1 cup Broccoli florets
1 cup Sweet peas
Sea salt; to taste

Bring water, kombu, shiitake stems, and herbs (if using dried) to a boil,
and simmer for 10 minutes. Add leeks, potato, celery, cabbage, and carrots,
and simmer 15 minutes longer. Then add broccoli florets, sweet peas, and
herbs (if using fresh, and simmer another 10 minutes. Remove kombu and
shiitake stems, season to taste, and serve hot or cold**.

If using leftover cooked rice, simmer vegetables in same order, and add
1One half cups of rice at the end. Cooking time is approximately 2530 minutes.

VARIATION: Omit thyme and marjoram and serve with Pesto Sauce (see recipe).
**This soup is also very good served cold with a sprinkling of olive oil.

See DIET FOR ALL SEASONS, by Elson M. Haas (Paperback ISBN 0890877327
Celestial Arts 1995)

Notes: Dried herbs, if using, will be added earlier than fresh.

1998 Hanneman/Buster

Recipe by: A DIET FOR ALL SEASONS (1995) Haas & Manzolini

Posted to EATLF Digest by KitPATh phannema@wizard.ucr.edu on Apr 14,
1998