Real Recipes From Real Home Cooks ®

harvest moon soup

Recipe by
Joanne Hendriksen

Dr. McDougalls' All You Can Eat Vegetarian Cookbook

yield 6 serving(s)
prep time 15 Min
cook time 15 Min
method Stove Top

Ingredients For harvest moon soup

  • 1 lg
    chopped onion
  • 1 lg
    chopped orange bell pepper
  • 3 1/2 c
    vegetable broth
  • 2 c
    corn kernels, fresh
  • 1 Tbsp
    soy sauce
  • 3/4 tsp
    dill weed
  • 1 1/2 c
    soy sauce, low sodium
  • 1/2 tsp
    bottled minced garlic
  • 3 Tbsp
    unbleached flour
  • 2 md
    diced zucchini
  • 2 c
    chopped fresh tomatoes
  • 3/4 tsp
    ground cumin

How To Make harvest moon soup

  • 1
    Place 1/2 cup of the vegetable broth in a large soup pot.
  • 2
    Add onion, garlic, and bell pepper. Cook, stirring frequently, for 3-4 minutes.
  • 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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