September 2, 2005, Newsletter Issue #245: From the Garden

Tip of the Week

Vegetable Soup

10 cups Water
2 Large Potatoes, cut in chunks
1/4 cup Soy Sauce
1 tsp. Basil
1 tsp. Thyme
2 Carrots, sliced
2 Onions, sliced
2 Medium Zucchini, chopped
3 Tomatoes, chopped
2 Garlic cloves, crushed
1/2 tsp. Onion Powder
1 cup String beans, cut in 1" pieces
1 tsp. Oregano
1/2 tsp. Cumin
1/2 tsp. Dill Weed
1 Tbsp. 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 rice or pasta to soup.

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