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Gingered vegetable soup
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| Artist: |
_ |
| Categories: |
Soups & Stews |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1
| | Yellow onion, sliced | | 1
| | Stalk celery, sliced | | 1
| | Green pepper, sliced | | 1/4
| tsp | Crushed garlic | | 2
| tsp | Grated fresh ginger root | | 1/2
| cup | Water | | 4
| cup | Addtional water | | 1
| can | Low-sod tomato sauce (8 oz) | | 2
| | White potatoes, cubed | | 1
| tsp | Dried basil | | 1
| tsp | Paprika | | 1/3
| tsp | Ground black pepper | | 1
| | Zucchini, cut in half | | | Lengthwise, then sliced | | 2
| cup | Fresh or frozen corn kernels |
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Procedures:
| 1 | Preparation time: 15 minutes cooking time: 50 minutes | | 2 | saute the onion, celery, green pepper, garlic, and giner root in the ?cup water for 5 minutes. | | 3 | Add the 4 cups water, tomato sauce, potatoes, and seasonings and cook over low heat for 30 minutes. | | 4 | Add the zucchini and corn and cook an additional 15 minutes, or until all vegetables are tender. |
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