Vegetable Soup

Published: 
April 1, 2019
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ingredients:

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instructions:

  • Wash and cut all vegetables.  In a large soup pot, saute the yellow onion, carrots and celery with oil.
  • Add cut zucchini, squash, broccoli and cauliflower florets while stirring regularly for about 3-5 minutes.
  • Add the broth (48-64 oz), tomatoes with their juice, and the sweet potato.
  • Add seasonings and let cook on low for 30-45 minutes or until all veggies are soft.
  • Use hand or regular blender to puree soup.  If using regular blender, fill up ¾ full to avoid splattering and burning.
  • Can garnish with Italian parsley if desired.

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