*  Exported from  MasterCook  *

                       Twin Sisters Vegetables Soup

Recipe By     : The New McDougall Cookbook
Serving Size  : 8    Preparation Time :0:00
Categories    : Low-fat                          Soups
                Mcdougall

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       md           Onion -- chopped
   2       cl           Garlic -- chopped fine
   2       ts           Dried oregano
     1/8   ts           Fresh ground pepper
   2                    Idaho potatoes -- scrubbed,
                        - unpeeled
   1                    Zucchini
   1       lg           Yellow squash
   3                    Celery
   2                    Carrots -- scrubbed, unpeeled
   3                    Tomatoes
   2                    Bay leaves
   1       c            Cooked kidney beans -- or pint

  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 until 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.
  
  Per serving: 83 calories, 0.5 g fat
  
  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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