Title: Vegetable soup (mcdermott)
 Categories: None
      Yield: 1 Servings
 
      1    2 zucchini, quartered and
           Cut into 1 inch segments
     10 md Mushrooms (aged ones work
           Well), halved or quartered
      2    Russet potatoes cut into 1
           1/2 -2 inch pieces
      2 c  Greenbeans, cut into 1-inch
           Segments
      1    Tomato and 1/2 cup canned
           Tomatoes or 1-1 1/2 cup
           Canned tomatoes
      1    Onion, cut into chunks
      1    Carrot (or two), thinly
           Sliced
      2    Stalks celery, cut into
      1    Inch pieces
      1 bn Spinach, remove stems and
           Wash
      1    2 cups cauliflower, cut into
           Florettes
      6    Cloves garlic (diced or
           Whole)
      3    Bay leaves
      2 ts Or so herbs: sage, marjoram,
           Basil, thyme, oregano
  1 1/2 ts Garlic powder
    1/4 c  Tamari/soy sauce
      5    7 cups water
 
  In a large pot place onion, carrot, celery, spices, garlic, soy sauce,
  garlic powder, bay leaves and water. Bring to a boil and cook 15
  minutes. Add tomato, mushrooms and green beans and cook for 15 more
  minutes. Add potatoes and more water if needed. In 15 more minutes
  add the cauliflower and zucchini. Adjust seasonings and add salt to
  taste (or more soy sauce). When everything is cooked, remove from
  heat. Add spinach, making sure to submurse it in order to wilt the
  leaves. Serve.
  
  Amounts of vegetables are aproximate, as are cooking times. The soup
  needs to cook around 1 hour or 1 hour 15 minutes, so gauge when to
  add vegetables by how little you want them to be cooked (or
  overcooked). This is a hearty but light soup, so chunk vegetables in
  large pieces.