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vegetable-soup-2 recipe

Date:    Thu, 11 Aug 94 01:09:11 EDT
 From:    tara@starburst.umd.edu (Tara McDermott)
 Amounts of vegetables are aproximate, as are cooking times. The soup
 needs to cook around 1 hour or 1 hour 15 minutes, so gauge when to add
 vegetables by how little you want them to be cooked (or overcooked).
 This is a hearty but light soup, so chunk vegetables in large pieces.
 Vegetable Soup
 1-2 zucchini, quartered and cut into 1 inch segments
 10 medium mushrooms (aged ones work well), halved or quartered
 2 russet potatoes cut into 1 1/2-2 inch pieces
 2 cups greenbeans, cut into 1-inch segments
 1 tomato and 1/2 cup canned tomatoes or 1-1 1/2 cup canned tomatoes
 1 onion, cut into chunks
 1 carrot (or two), thinly sliced
 2 stalks celery, cut into 1-inch pieces
 1 bunch spinach, remove stems and wash
 1-2 cups cauliflower, cut into florettes
 6 cloves garlic (diced or whole)
 3 bay leaves
 2 tsp or so herbs: sage, marjoram, basil, thyme, oregano
 1 1/2 tsp. garlic powder
 1/4 cup tamari/soy sauce
 5-7 cups water
 In a large pot place onion, carrot, celery, spices, garlic, soy sauce,
 garlic powder, bay leaves and water.  Bring to a boil and cook 15
 minutes. Add tomato, mushrooms and green beans and cook for 15 more
 minutes. Add potatoes and more water if needed. In 15 more minutes add
 the cauliflower and zucchini. Adjust seasonings and add salt to taste
 (or more soy sauce).  When everything is cooked, remove from heat. Add
 spinach, making sure to submurse it in order to wilt the leaves.
 kwvegan vegan