Vegetarian Vegetable Soup

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* Exported from MasterCook *

 

Vegetarian Vegetable Soup

 

Recipe By : The McDougall Program, John and Mary McDougall, page 232

Serving Size : 8 Preparation Time :0:00

Categories : Beans And Legumes Pasta, Couscous, Etc.

Potatoes Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 pound dry kidney beans

1/2 pound dry navy beans

1/4 pound dry split peas

8 cups water -- up to 10

3 yellow onions -- chopped

1 stalk celery -- chopped

1 white scrubbed potato -- chopped

2 scrubbed carrots -- chopped

1 ear corn -- cut into pieces

OR 1 cup corn kernels

1/4 pound fresh green beans -- cut into pieces

4 large ripe tomatoes -- chopped

1/2 small head cauliflower -- chopped

1 zucchini -- chopped

1 small broccoli bunch -- chopped

6 ounces uncooked egg free whole wheat pasta shells -- OR

elbows

low-sodium soy sauce

freshly ground black pepper

 

SERVINGS: 8-10. PREPARATION TIME: 30 MINUTES. COOKING TIME: 3 1/2-4 HOURS

 

All the vegetables should be chopped bite-size, but not too small.

 

Place the beans and water in a large pot. Bring to a boil, reduce the

heat, cover, and simmer until the beans are cooked but not mushy, about 2

to 2 1/2 hours. Add more water if necessary. Meanwhile, prepare the

vegetables. When the beans are tender, add the onions, celery, potato,

carrots, corn, green beans, and tomatoes. Cook for 45 minutes, adding

water if necessary. Add the remaining vegetables and cook an additional 20

minutes. When all the vegetables are tender, add the pasta and more water

if necessary. Cook 20 minutes longer. Season with soy sauce and pepper to

taste.

 

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