harvest moon soup

Name: Harvest Moon Soup
Prep time: 15 min
Cook time: 15 min
Yield: 6
Cuisine: American
Ingredients: 1 large chopped onion; 1 large chopped orange bell pepper; 3 1/2 cup(s) vegetable broth; 2 cup(s) corn kernels, fresh; 1 tablespoon(s) soy sauce; 3/4 teaspoon(s) dill weed; 1 1/2 cup(s) soy sauce, low sodium; 1/2 teaspoon(s) bottled minced garlic; 3 tablespoon(s) unbleached flour; 2 medium diced zucchini; 2 cup(s) chopped fresh tomatoes; 3/4 teaspoon(s) ground cumin

19 Pinches

Joanne Hendriksen

Updated on Jan 14, 2014

Dr. McDougalls' All You Can Eat Vegetarian Cookbook

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prep time 15 Min

cook time 15 Min

method Stove Top

yield 6 serving(s)

Ingredients

1 large chopped onion
1 large chopped orange bell pepper
3 1/2 cups vegetable broth
2 cups corn kernels, fresh
1 tablespoon soy sauce
3/4 teaspoon dill weed
1 1/2 cups soy sauce, low sodium
1/2 teaspoon bottled minced garlic
3 tablespoons unbleached flour
2 medium diced zucchini
2 cups chopped fresh tomatoes
3/4 teaspoon ground cumin

How To Make harvest moon soup

Step 1

Place 1/2 cup of the vegetable broth in a large soup pot.

Step 2

Add onion, garlic, and bell pepper. Cook, stirring frequently, for 3-4 minutes.
Step 3

Mix in the flour. Add remaining broth, zucchini, corn, tomatoes, and seasonings. Cover, bring to a boil, reduce heat, and simmer for 10 minutes. Stir in soy milk. Heat through and serve
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