Vegetable soup II

Soups > Vegetable

10 c Water
2 lg Potato; cut in chunks
1/4 c Tamari soy sauce, low sodium
1 ts Basil
1 ts Thyme
2 Carrots; sliced
2 Onion; sliced
2 Zucchini; chopped meduim
3 Tomato; chopped
2 Garlic cloves; crushed
1/2 ts Onion powder
1 c String beans; cut in 1 piec
1 ts Oregano
1/2 ts Cumin
1/2 ts Dill weed
1 tb Parsley

Place 10 cups water in a large pot. Add chopped vegetables. Bring to boil. Add seasonings. Simmer over medium-low heat about 45 minutes. Variations: use 2 cups tomato juice in place of 2 cups water. About 15 minutes before end of cooking time, add cooked grains or spaghetti noodles to pot, such as: cooked brown rice, 1 cup; barley, 1 cup; or 1 cup broken whole wheat spaghetti.


Other vegetables also may be used in addition to or in place of the ones listed above. Try 1/2 cup fresh or frozen peas; 1/2 cup fresh or frozen corn; 1 green pepper, chopped; sliced leeks; sliced mushrooms; or some chopped spinach added for the last 5 minutes of cooking time.