Spicy vegetable soup

Garlic cloves, 3
ginger root, 1 tablespoon
yellow sweet potatoes, 2, large
Baby Carrots, 12 oz package
Onions, Vadalia or sweet , 2 large
green beans, fresh trimmed 12 oz package
Asparagus, fresh 24 spears
Tomatoes, fresh, 3 large
Spinach,fresh, 1 lb package
Mushrooms, fresh, 4 large
Portabella Mushrooms, 2 huge
4 cups tap water
1 cup white vinegar
Rice Vinegar, 2 tablespoons
Knorr Vegetable Recipe Mix, 1 package
Herb Ox low sodaium chicken bullion ,5
envelopes 4 grams each
Sechuan sauce,KA.ME, 3 teaspoons
currry powder 1 teaspoon

Cut 2 inch asparagus tips and save.
Cut the mushrooms in cubes and save
Drop the tomatoes in boiling water for 1 minute, cool and peel off skin.
Add water, Vinegar, Rice vinegar, curry powder,
szechuan sauce to large pot and bring to a boil.
Puree the ginger root, garlic, sweet potato, onion, carrots, green beans ,spinach and tomatoes in food processor, add to the liquid in the pot and bring back to boiling. Cover and lower heat to simmer for 45 minutes. Add the asparagus tips and mushroom cubes and simmer for 15 more minutes. Makes 24 1-cup servings. Serve over brown rice, barley, or sauteed lite fim Tofu for a hearty meal or just enjoy it plain. Keeps well in refigerator for 5 days and is fine frozen in smaller portions.

Number of Servings: 24

Recipe submitted by SparkPeople user MURKOV.