"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Garden Vegetable Soup Recipe

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This recipe for Garden Vegetable Soup, by , is from The Ann Arbor 2nd Ward Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Janie Ward


* 2/3 cup sliced carrot
* 1/2 cup diced onion
* 2 garlic cloves
* 3 cup broth (beef, chicken, or vegetable) I always use
chicken broth
* 1 1/2 cup diced green cabbage
* 1/2 cup green beans (I use canned)
* 1 Tbsp. tomato paste
* 1/2 tsp. dried basil
* 1/4 tsp. dried oregano
* 1/4 tsp. salt
* 1/2 cup diced zucchini

1. In a large saucepan, sprayed with nonstick cooking
spray, saute carrot, onion, and garlic over low heat until
softened, about 5 minutes.

2. Add broth, cabbage, beans, tomato paste, basil, oregano,
and salt; bring to a boil. Lower heat and simmer, covered
about 15 minutes or until beans are tender.

3. Stir in zucchini and heat 5 minutes. Serve hot.

Personal Notes:
Personal Notes:
This is healthy and delicious soup! I always triple the recipe so we have lots of leftovers.




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