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Title: Yet Another Spontaneous Soup
Categories: Vegetable August
Yield: 1 Servings
| 1 | md | Onion, diced |
| 5 | Cloves garlic, minced | |
| 5 | Patty pan squash, sliced | |
| 2 | md | Zucchini, sliced |
| 1 | Potato, cubed (note that one | |
| Cubed equals one :-) | ||
| 6 | Roma tomatoes, halved | |
| 1 | cn | Garbanzo beans, drained |
| 1/4 | c | Brown lentils |
| 2 | tb | Brown miso paste |
| 1 | tb | Each marjoram, rosemary, |
| Oregano | ||
| Black pepper to taste | ||
| 1 | tb | Olive oil |
| 5 | c | Water |
| x | (optional) splash of white | |
| Wine or sake |
Saute the onion and garlic in a bit of olive oil until the onion turns translucent. Add the tomatoes and saute for a few minutes; add the patty pan and zucchini squash, saute for another few minutes. Add the water and bring to a boil; add the miso paste and garbanzo beans, reduce heat, simmer for about 10 minutes. Add the lentils, potatoes, and spices, simmer for another 20-30 minutes until the lentils are done.
For a stronger flavor, add about 2 cups of broccoli florets.
From: narad@nudibranch.asd.sgi.com (Chuck Narad). rfvc Digest V94 Issue #175 Aug. 18, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
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