Recipe - Vegetable Soup (Mcdougall)

10 cup Water
2 lg Potato; cut in chunks
One fourth cup Tamari soy sauce, low sodium
1 teaspoon Basil
1 teaspoon Thyme
2 Carrots; cut or sliced up
2 Onion; cut or sliced up
2 Zucchini; chopped medium
3 Tomato; chopped
2 Garlic cloves; crushed
One half teaspoon Onion powder
1 cup String beans; cut 1" pieces
1 teaspoon Oregano
One half teaspoon Cumin
One half teaspoon Dill weed
1 tablespoon Parsley

Recipe by: McDougall Place 10 cups water in a large pot. Add chopped
vegetables. Bring to boil. Add seasonings. Simmer over mediumlow 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 One half cup fresh or frozen peas; One half cup fresh
or frozen corn; 1 green pepper, chopped; cut or sliced up leeks; cut or sliced up 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 BakeryShoppe Digest V1 #459 by Laura Harpole
harpoe@pioneernet.com on Apr 15, 1997