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Vegetable Soup


* 1 cup diced onion
* 6 chicken bouillon cube, seasoning mix or 3-4 teaspoons broth, seasoning mix
* 6 garlic clove, minced
* 6 cups thinly sliced zucchini
* 2 cups thinly sliced carrot
* 1 (28 ounce) can diced tomato
* 3 teaspoons chopped fresh parsley
* 1 teaspoon basil leaves
* 1 teaspoon Italian spices
* salt & pepper (to taste)


  • In a large nonstick saucepan, combine onion, broth mix and garlic; cook stirring occasionally, until onion is translucent.
  • Add remaining ingredients and stir to combine; cover and cook over low heat, stirring occasionally, for about 10 minutes.
  • Add 4 cups water and bring to a boil. reduce heat to medium, cover, and cook until vegetables are soft, about 20 minutes.
  • Using slotted spoon, remove about 2 cups of vegetables from saucepan and set aside.
  • In blender, in a few batches, puree remaining soup, return pureed mixture to saucepan, add reserved vegetables and heat.

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1 Comment

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