*  Exported from  MasterCook  *

                        Vegetarian Vegetable Soup

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Mcdougall

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         Kidney beans -- dry
     1/2  pound         Navy beans -- dry
     1/4  pound         Split peas -- dry
  10      cups          Water
   3      large         Yellow onions -- chopped
   1                    Celery -- chopped
   1      large         Potato -- scrubbed & chopped
   2                    Carrot -- scrubbed & chopped
   1      cup           Corn kernels -- frozen
     1/4  pound         Green beans -- cut into pieces
   4      large         Tomatoes; ripe -- chopped
     1/2  small         Cauliflower -- chopped
   1      large         Zucchini -- chopped
   1      bn            Broccoli -- chopped
   6      ounces        Whole-wheat macaroni
   1      teaspoon      Soy sauce, low sodium -- to ta
   1      teaspoon      Ground pepper -- to taste

Preparation Time: 4:30 All the vegetables should be chopped bite-size, but not too small.

 Place the beans and water in a large pot. Bring to a boil, reduce the heat, cover, and
 simmer until the beans are cooked but not mushy, about 2 to 2 1/2 hours. Add more 
water if necessary. Meanwhile, prepare the vegetables.
When the beans are tender, add the onions, celery, potato, carrots, corn, green beans,
 and tomatoes. Cook for 45 minutes, adding water if necessary.
Add the remaining vegetables and cook an additional 20 minutes. When all the vegetables
 are tender, add the pasta and more water if necessary. Cook 20 minutes longer. 
Season with soy sauce and pepper to taste.

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