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Vegetable soup (l)
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| Artist: |
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| Categories: |
Asian, Chinese, Ethnic, Soups & Stews, Vegetables |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 10
| cup | Water | | 2
| large | Potato, cut in chunks | | 1/4
| cup | Tamari soy sauce, low sodium | | 1
| tsp | Basil | | 1
| tsp | Thyme | | 2
| | Carrots, sliced | | 2
| | Onion, sliced | | 2
| | Zucchini, chopped meduim | | 3
| | Tomato, chopped | | 2
| | Garlic cloves, crushed | | 1/2
| tsp | Onion powder | | 1
| cup | String beans, cut in 1" piec | | 1
| tsp | Oregano | | 1/2
| tsp | Cumin | | 1/2
| tsp | Dill weed | | 1
| tbsp | Parsley |
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Procedures:
| 1 | Recipe by: mcdougall place 10 cups water in a large pot. | | 2 | Add chopped vegetables. | | 3 | Bring to boil. | | 4 | Add seasonings. | | 5 | Simmer over medium-low heat about 45 minutes. | | 6 | Variations: use 2 cups tomato juice in place of 2 cups water. | | 7 | 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. | | 8 | helpful hints: other vegetables also may be used in addition to or in place of the ones listed above. | | 9 | Try ?cup fresh or frozen peas; ?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 |
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