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Twin Sisters Vegetables Soup

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      Title: TWIN SISTERS VEGETABLES SOUP
 Categories: Low-fat, Soups, Mcdougall
      Yield: 8 Servings
 
      1 md Onion; chopped
      2    Garlic cloves; chopped fine
      2 ts Dried oregano
    1/8 ts Fresh ground pepper
      2    Idaho potatoes; scrubbed, un
      1    Zucchini
      1 lg Yellow squash
      3    Celery
      2    Carrots; scrubbed, unpeeled
      3    Tomatoes
      2    Bay leaves
      1 c  Cooked kidney beans; or pint
 
  Recipe by: The New McDougall Cookbook Preparation Time: 0:40
     Saute the onion, garlic, oregano, and pepper in a small amount of
  water until the onion is translucent, about 5 minutes. Set aside.
     Dice the remaining vegetables, except the tomatoes, and place them
  in a large pot; add the sauteed onion mixture. Add water just to
  cover the vegetables.  Add the bay leaves, bring to a boil, and
  reduce the heat. Simmer unti the vegetables are just tender, 10 to 15
  minutes.
     Place the tomatoes in a blender or food processor and process until
  pureed.  Pour into a saucepan and gently boil for 20 minutes to
  remove any acidic taste. Add the tomatoes to the soup, along with the
  cooked beans.
     Cook for 30 minutes over low heat.  Refrigerate overnight to allow
  the flavors to "marry."  Reheat and serve the next day.
  
  83 calories, 0.5 grams fat per serving.
  
  Variation:  One-half cup each of corn and green beans can also be
  added to the soup. From the collection of Sue Smith, S.Smith34,
  Uploaded June 16, 1994
 
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