Low Fat Soup Recipes

Ingredients:

1 2 zucchini, quartered and
1 cut into 1 inch segments
10 medium mushrooms (aged ones work
1 well), halved or quartered
2 russet potatoes cut into 1
1 1/2 -2 inch pieces
2 cup greenbeans, cut into 1-inch
1 segments
1 tomato and 1/2 cup canned
1 tomatoes or 1-1 1/2 cup
1 canned tomatoes
1 onion, cut into chunks
1 carrot (or two), thinly
1 sliced
2 stalks celery, cut into
1 inch pieces
1 bunch spinach, remove stems and
1 wash
1 2 cups cauliflower, cut into
1 florettes
6 cloves garlic (diced or
1 whole)
3 bay leaves
2 tsp or so herbs: sage, marjoram,
1 basil, thyme, oregano
1 1/2 tsp garlic powder
1/4 cup tamari/soy sauce
5 7 cups water

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
submurse it in order to wilt the leaves. Serve.

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.

From: tara@starburst.umd.edu (Tara McDermott). Fatfree Digest [Volume 10
Issue 1] August 11, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV

Servings: 1