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“I made this recipe up the other day for dinner. Serve it with corn bread for a simple and tasty meal.”
READY IN:
1hr 15mins
SERVES:
12
YIELD:
3-4 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the oil in a large stockpot or Dutch oven. Add the onion, celery,bell pepper, carrots and garlic and cook, covered, until almost tender, stirring frequently to prevent burning.
  2. Add lettuce or cabbage and sweat (cover the pan) for about 2 minutes.
  3. Add tomatoes and cook for about 5 minutes, covered.
  4. Add chicken broth or stock, herbs and spices, and bring the soup to a boil.
  5. Reduce the heat, then simmer for about 1 to 1 1/4 hour, until carrots and celery are very tender. Adjust seasoning if necessary.
  6. Add wine if desired. Remove from heat.
  7. Serve with cornbread or corn muffins.
  8. This soup freezes very well. Chill thoroughly before freezing.

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