Title: Vegetable Soup
Categories: Digest, August
Yield: 1 Servings

1 2 zucchini, quartered and
Cut into 1 inch segments
10 md Mushrooms (aged ones work
Well), halved or quartered
2 Russet potatoes cut into 1
1/2 -2 inch pieces
2 c Greenbeans, cut into 1-inch
Segments
1 Tomato and 1/2 cup canned
Tomatoes or 1-1 1/2 cup
Canned tomatoes
1 Onion, cut into chunks
1 Carrot (or two), thinly
Sliced
2 Stalks celery, cut into
1 Inch pieces
1 bn Spinach, remove stems and
Wash
1 2 cups cauliflower, cut into
Florettes
6 Cloves garlic (diced or
Whole)
3 Bay leaves
2 ts Or so herbs: sage, marjoram,
Basil, thyme, oregano
1 1/2 ts Garlic powder
1/4 c Tamari/soy sauce
5 7 cups water

In a large pot place onion, carrot, celery, spices, garlic, soy sauce,
garlic powder, bay leaves and water. Bring to a boil and cook 15 minutes.
Add tomato, mushrooms and green beans and cook for 15 more minutes. Add
potatoes and more water if needed. In 15 more minutes add the cauliflower
and zucchini. Adjust seasonings and add salt to taste (or more soy sauce).
When everything is cooked, remove from heat. Add spinach, making sure to
submurse it in order to wilt the leaves. Serve.

Amounts of vegetables are aproximate, as are cooking times. The soup needs
to cook around 1 hour or 1 hour 15 minutes, so gauge when to add vegetables
by how little you want them to be cooked (or overcooked). This is a hearty
but light soup, so chunk vegetables in large pieces.

From: tara@starburst.umd.edu (Tara McDermott). Fatfree Digest [Volume 10
Issue 1] August 11, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip