Fall Garden Bounty Soup

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Fall Garden Bounty Soup

 

Recipe By :McDougall

Serving Size : 8 Preparation Time :0:45

 

Amount Measure Ingredient -- Preparation Method

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

1/2 cup water

1 onion -- chopped

2 teaspoons minced fresh garlic -- (2 to 3)

2 carrots -- peeled and sliced into rounds

2 stalks celery -- sliced

3 cups chopped Roma tomatoes (about 12)

6 cups vegetable broth

15 ounces cooked cannelini beans -- drained and rinsed

15 ounces small white beans, cooked -- drained and

rinsed

2 tablespoons soy sauce

2 cups sliced zucchini

2 cups small cauliflower florets

2 cups thinly sliced green cabbage

2 cups thinly sliced Swiss chard

1/2 cup small uncooked pasta

1/4 cup slivered fresh basil

several twists freshly ground black pepper

 

Place the water, onion, garlic, carrots, and celery in a large soup

pot. Cook, stirring occasionally for 5 minutes. Add tomatoes,

broth, beans, and soy sauce. Bring to a boil, reduce heat, cover,

and cook for 10 minutes. Add zucchini, cauliflower, and cabbage.

Continue to cook for 15 minutes. Add Swiss chard and pasta and cook

for an additional 10 to 15 minutes, or until pasta is done. Stir in

fresh basil and pepper.

 

Serve hot.

 

Source:

" McDougall Newsletter "

Copyright:

" September, 2002 "

 

NOTES : This soup can easily be varied to contain whatever is most

prolific in your garden this year. This also reheats well and

freezes well.