Dill Vegetable Soup
|Onions||2 , chopped|
|Green pepper||1 , chopped|
|Cabbage||2 Cup (32 tbs), shredded|
|Beans||1 Cup (16 tbs), cut|
|Costmary leaf/Bay leaf||1|
|Tomatoes||2 Cup (32 tbs), stewed|
|Milk||2 Cup (32 tbs)|
|Whole wheat flour||1 Tablespoon|
|Soy flour||1 Teaspoon|
|Nutritional yeast||3 Tablespoon|
Heat oil in pot and saute vegetables lightly in oil.
Add herbs and tomatoes.
Mix milk with flours and yeast.
Blend into soup.