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Janet's Vegetable Soup

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“An overabundance of vegetables in the fridge was the inspiration for this tasty, healthy soup. You can substitute whatever you have on hand. Also, vegetable broth can be used in place of the chicken broth to make this recipe vegan”
READY IN:
1hr 5mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat olive oil in a large pot or dutch oven.
  2. Add chopped onions, sautee until soft.
  3. Add broth and equal amount of water.
  4. Add squished canned tomatoes and their juice.
  5. Add carrots, potatoes, cabbage, and bring to a simmer. After these veggies have had time to cook, add zucchini, string beans, mushrooms, garlic, and drained rinsed beans.
  6. Simmer until all veggies are tender.
  7. Salt and pepper to taste.

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