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Vegetable-bean Soup

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: VEGETABLE-BEAN SOUP
 Categories: Beans, Soups, Potatoes, Mcdougall
      Yield: 8 Servings
 
      1 c  Kidney beans; dried
      2    Garlic cloves; pressed
      1    Onion; chopped
      2    Potato; cut in chunks
      1    Carrot; sliced 1/2" thick
      2    Zucchini; sliced 1" thick
    1/4 lb Green beans
      2    Leek
    1/4 lb Cabbage
           (savoy is best)
    1/3 c  Brown rice, long-grain; * se
      3    Tomato; cut in wedges
    1/4 c  Parsley sprigs; chopped
    1/4 ts Celery seed
    1/4 ts Marjoram
      1 ts Basil
      1 ts Oregano
 
  Recipe by: McDougall Place beans in pot with 2 quarts of water. Bring
  to boil, remove from heat and let rest 1 hour. Then add chopped
  onion, garlic, and simmer for
    1 1/2    hours.
  
  Chop potatoes in large chunks; do not peel. Slice carrots 1/2 inch and
  zucchini 1 inch thick, scrub them, do not peel. Slice leeks and cut
  beans into 1 inch pieces. Add to soup pot along with seasonings.
  Simmer for 1 hour longer.
  
  Thinly slice cabbage and add to soup along with rice or spaghetti.
  Simmer another 20 minutes. Add more water if too thick. Add tomato
  wedges for the last 10 minutes, just before serving.
  
  HELPFUL HINTS: Kidney beans make a good rich broth, but any kind of
  bean also may be used. Soup freezes well, so make a large batch when
  you have time and freeze half for use on a budy day. Try using some
  chopped spinach, instead of the cabbage. By changing the vegetables
  and beans used, the soup can be different each time you make it. It
  is a meal in itself. From the collection of Sue Smith, S.Smith34,
  Uploaded June 16, 1994
 
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