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Fresh Vegetable Soup Recipe

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This recipe for Fresh Vegetable Soup, by , is from A Cookbook for Erin, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Aunt Pat


2 tbsp. oil
1 1/2 cups chopped onions
2 cloves of garlic, minced
3 cups chicken broth
1 14.5 oz. can of diced peeled tomatoes with juice
1 1/2 cups cubed unpeeled potatoes
2/3 cups sliced carrots
1/2 cup chopped celery
1 cup cubed peeled butternut squash
3/4 tsp. salt
1/4 tsp. black pepper
Dash of red pepper
2 cups of fresh spinach shredded
1 tbsp. lemon juice
2 tsp. soy sauce

Heat oil, add onions and garlic. Saute until soft. Add broth, tomatoes with juice, potatoes, carrots, squash and celery.
Bring to a boil, simmer 20 minutes.
Add remaining ingredients.
Cook until spinach wilts and soup is heated through.




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