Garden Vegetable Soup

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* Exported from MasterCook *

 

Garden Vegetable Soup

 

Recipe By : The McDougall Program, John and Mary McDougall, page 234

Serving Size : 8 Preparation Time :0:00

Categories : Pasta, Couscous, Etc. Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 yellow onion -- chopped

2 cloves garlic -- crushed

2 scrubbed white potatoes -- chunked

2 carrots -- scrubbed and sliced

1/2 cup water

1 trimmed leek -- cleaned and sliced

1 zucchini -- sliced

1 cup chopped fresh green beans

2 cups chopped broccoli

2 cups chopped kale

4 cups water

1 cup fresh or frozen lima beans

1/4 cup low-sodium soy sauce

1/4 cup red wine -- (optional)

2 teaspoons paprika

1 teaspoon dried marjoram

1/2 teaspoon cumin

1/4 teaspoon cayenne

1/4 cup uncooked egg free whole wheat pasta

such as ono - conchigliette - stelline

OR other small pasta

 

SERVINGS: 8 PREPARATION TIME: 20 MINUTES COOKING TIME: 45 MINUTES

 

In a large soup pot, sauce the onions, garlic, potatoes, and carrots in the

1/2 cup water for about 10 to 15 minutes, adding more water if

necessary. Add the leek, zucchini, beans, broccoli, and kale and continue

to cook for a few minutes. Then add the 4 cups water and the lima

beans. Mix well, then add the seasonings and cook over low heat about 10

minutes. Add the pasta and cook an additional 10 to 15 minutes.

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