Gingered Vegetable Soup
8
8
Ingredients
| 1 | each |
yellow onion
|
|
| 1 | each |
celery stalks
sliced |
|
| 1 | each |
green bell peppers
|
|
| 1.3 | ml |
garlic
crushed |
* |
| 10 | ml |
ginger root
fresh, grated |
|
| 118 | ml |
water
|
|
| 946 | ml |
water
|
|
| 1 | can |
tomato sauce
|
* |
| 2 | each |
potatoes
cubed, white |
|
| 5 | ml |
basil
dried |
* |
| 5 | ml |
paprika
|
|
| 1.7 | ml |
black pepper
ground |
* |
| 1 | each |
zucchini
cut in half lengthwise, then sliced |
|
| 473 | ml |
corn
|
Directions
Sauté the onion, celery, green pepper, garlic, and ginger root in the ½ cup water for 5 minutes.
Add the 4 cups water, tomato sauce, potatoes, and seasonings and cook over low heat for 30 minutes.
Add the zucchini and corn and cook an additional 15 minutes, or until all vegetables are tender.
