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Vegetable Soup (Mcdougall)

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      Title: VEGETABLE SOUP (MCDOUGALL)
 Categories: Soups, Low-fat, Vegetables
      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 meduim
      3    Tomato; chopped
      2    Garlic cloves; crushed
    1/2 ts Onion powder
      1 c  String beans; cut in 1" piec
      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
 
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