Title: Gingered Vegetable Soup
Categories: Day twelve, Dinner, Mcdougall, Soups
Yield: 4 Servings

1 Yellow onion, sliced
1 Stalk celery, sliced
1 Green pepper, sliced
1/4 ts Crushed garlic
2 ts Grated fresh ginger root
1/2 c Water
4 c Addtional water
1 cn Low-sod tomato sauce (8 oz)
2 White potatoes, cubed
1 ts Dried basil
1 ts Paprika
1/3 ts Ground black pepper
1 Zucchini, cut in half
Lengthwise, then sliced
2 c 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