Title: Vegetable Soup (Mcdougall)
Categories: Soups, Low-fat, Vegetables, Beans
Yield: 8 Servings

10 c Water
2 lg Potato; cut in chunks
1/4 c Tamari soy sauce, low sodium
1 ts Basil
1 ts Thyme
2 Carrots; sliced
2 Onion; sliced
2 Zucchini; chopped medium
3 Tomato; chopped
2 Garlic cloves; crushed
1/2 ts Onion powder
1 c String beans; cut 1" pieces
1 ts Oregano
1/2 ts Cumin
1/2 ts Dill weed
1 tb Parsley

Recipe by: McDougall Place 10 cups water in a large pot. Add chopped
vegetables. Bring to boil. Add seasonings. Simmer over medium-low 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 1/2 cup fresh or frozen peas; 1/2 cup fresh
or frozen corn; 1 green pepper, chopped; sliced leeks; sliced 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 Bakery-Shoppe Digest V1 #459 by Laura Harpole
on Apr 15, 1997