Found this from one of McDougall's books, but I altered it for me for gluten free. This is low salt so you can add salt if desired.
1 cup dry kidney beans, soaked overnight
1/2 tsp crushed garlic
1 yellow onion, chopped
2 quarts water
1 stalk celery, sliced
1 carrot sliced
1 white potato chopped
1 cup fresh or frozen green beans (cut in 1 inch pieces)
one 8 ounce low sodium tomato sauce (or regular)
2 tab. parsley flakes or 1/4 cup chopped fresh parsley
1/4 tsp celery seed
1/2 tsp dried marjoram
1 and 1/2 tsp dried basil
1 and 1/2 tsp dried oregano
1/4 tsp black pepper
1 zucchini , chopped
1 cup shredded cabbage (I used slaw)
some cooked rice
Soak beans overnight. Drain the soaked beans. Place beans in soup pot with the garlic, onion, and water. Cook 1 hour.
Then add celery carrot, potato, and green beans, plus the tomato sauce and all the seasonings. After 30 min. add the zucchini. Cook another 30 min and add the cabbage. Cook until tender--15 or 20 minutes. Add amount of rice you want. (or you can add 1/2 cup uncooked macaroni when adding cabbage).
Another option is adding 1 ten ounce package of frozen chopped spinach 20 minutes before the end.