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Veggie Soup

From: Fresh from the Farm Stand

Ingredients:

  • 1/4 Cup Olive Oil
  • 1 Bunch Celery, Chopped
  • 2 Onions, Peeled and Chopped
  • 3 Carrots, Peeled and Chopped
  • 12 Cups Low-Sodium Chicken Broth
  • 1 Bulb Garlic, Peeled and Coarsely Chopped


  • 4 Potatoes, Peeled and Chopped
  • 1 Head Cabbage, Chopped
  • 2 15Ounce Cans White Kidney Beans, Drained and Rinsed
  • 2 14 1/2Ounce Cans Diced Tomatoes with Basil, Garlic and Oregano
  • Salt and Pepper to Taste

Directions:

  • In a large soup pot over medium heat, heat oil. Add celery, onions and carrots; saute until onions are soft, 8-10 minutes.
  • Stir in remaining ingredients; bring to a boil. Reduce heat to low; cover and simmer for and hour, or until vegetables are soft.
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