Vegetable Soup (Mcdermott)

Recipe Ingredients

1		Zucchini - ¥quartered and
		Cut into 1 inch segments
10		Mushrooms - (aged ones work (medium)
		Well) - halved or quartered
2		Russet potatoes cut into 1
1		-- up to 2, up to
2 cups	320g / 11oz	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		Celery - cut into
1		Spinach - remove stems and
		Wash
1		Cauliflower - cut into
		Florettes
6		Garlic - (diced or
		Whole)
3		Bay leaves
2 teaspoons	10ml	Or so herbs: sage - marjoram
		Basil - thyme, oregano
1 1/2 teaspoons	7.5ml	Garlic powder
1/4 cup	59ml	Tamari/soy sauce
5		Water

Recipe Instructions

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 submerse it in order to wilt the leaves. Serve.

Amounts of vegetables are approximate, 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.

Source:
Cooking Light, Sept 1994, page 90

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