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Vegetable soup (mcdermott)
Artist: _
Categories: Asian, Chinese, Ethnic, Soups & Stews, Vegetables, Vegetarian
Yield: 1
Rating: 0
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Ingredients:
1 2 zucchini, quartered and
Cut into 1 inch segments
10 medMushrooms (aged ones work
Well), halved or quartered
2 Russet potatoes cut into 1
?-2 inch pieces
2 cupGreenbeans, cut into 1-inch
Segments
1 Tomato and ?cup canned
Tomatoes or 1-1 ?cup
Canned tomatoes
1 Onion, cut into chunks
1 Carrot (or two), thinly
Sliced
2 Stalks celery, cut into
1 Inch pieces
1 bunchSpinach, remove stems and
Wash
1 2 cups cauliflower, cut into
Florettes
6 Cloves garlic (diced or
Whole)
3 Bay leaves
2 tbspOr so herbs: sage, marjoram
Basil, thyme, oregano
1 1/2 tbspGarlic powder
1/4 cupTamari/soy sauce
5 7 cups water
Procedures:
1In a large pot place onion, carrot, celery, spices, garlic, soy sauce, garlic powder, bay leaves and water.
2Bring to a boil and cook 15 minutes.
3Add tomato, mushrooms and green beans and cook for 15 more minutes.
4Add potatoes and more water if needed.
5In 15 more minutes add the cauliflower and zucchini.
6Adjust seasonings and add salt to taste (or more soy sauce).
7When everything is cooked, remove from heat.
8Add spinach, making sure to submurse it in order to wilt the leaves.
9Serve.
10Amounts of vegetables are aproximate, as are cooking times.
11The 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).
12This is a hearty but light soup, so chunk vegetables in large pieces
 
 
 
 

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