Twin sisters vegetables soup

 
                        TWIN SISTERS VEGETABLES SOUP
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Low-fat                          Soups
                 Mcdougall
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       md           Onion -- chopped
    2                    Garlic cloves -- chopped fine
    2       ts           Dried oregano
      1/8   ts           Fresh ground pepper
    2                    Idaho potatoes -- scrubbed, un
    1                    Zucchini
    1       lg           Yellow squash
    3                    Celery
    2                    Carrots -- scrubbed, unpeeled
    3                    Tomatoes
    2                    Bay leaves
    1       c            Cooked kidney beans -- or pint
 
   Recipe by: The New McDougall Cookbook Preparation Time: 0:40
      Saute the onion, garlic, oregano, and pepper in a small amount of water
   until the onion is translucent, about 5 minutes. Set aside.
      Dice the remaining vegetables, except the tomatoes, and place them in a
   large pot; add the sauteed onion mixture. Add water just to cover the
   vegetables.  Add the bay leaves, bring to a boil, and reduce the heat.
   Simmer unti the vegetables are just tender, 10 to 15 minutes.
      Place the tomatoes in a blender or food processor and process until
   pureed.  Pour into a saucepan and gently boil for 20 minutes to remove any
   acidic taste.  Add the tomatoes to the soup, along with the cooked beans.
      Cook for 30 minutes over low heat.  Refrigerate overnight to allow the
   flavors to "marry."  Reheat and serve the next day.
   
   83 calories, 0.5 grams fat per serving.
   
   Variation:  One-half cup each of corn and green beans can also be added to
   the soup.
   From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
  
 
 
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