Mc Vegetarian Vegetable Soup Recipe

Mc Vegetarian Vegetable Soup Recipe

Yield: 8 servings
Recipe by luhu.jp

Ingredients:
1/2 lbs: Dry kidney beans,
1/2 lbs: Dry navy beans,
1/4 lbs: Dry split peas,
8 cup: Water, to 10c
3: Yellow onions, chopped
1 Stalk: celery, chopped
1: White potato, scrubbed, chopped
2: Carrots, scrubbed, chopped
1 Ear: of corn, cut into pieces or 1c corn kernals
1/4 lbs: Fresh green beans, cut into pieces
4 large: Ripe tomatoes, chopped
1/2 small: Head cauliflower, chopped
1: Zucchini, chopped
1 small: Bunch broccoli, chopped
6 ounce: Uncooked egg free whole wheat pasta shells or elbow,
Low sodium soy sauce,
Freshly ground black pepper,

Directions:

Place the beans and water in large pot. Bring to a boil, reduce the
heat, cover, and simmer until the beans are cooked but not mushy,
about 2-2 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 45 mins, adding water if necessary.

Add the remaining veggies and cook an additional 20 mins. When all
the vegetables are tender, add the pasta and more water if necessary.
Cook 20 mins longer.

Season with soy sauce and pepper to taste.
From the McDougall Plan by John McDougall Typed by Lisa Greenwood
Submitted By LISA GREENWOOD On 08-04-95


Source from luhu.jp