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"Hunger is the best sauce in the world."--Cervantes

Garden Vegetable Soup Recipe

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This recipe for Garden Vegetable Soup is from The Pine Grove HomeSchool Group Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
10 cups of water
10 tsp. beef bouillon
6 oz. can tomato paste
4 cups diced cabbage
3 cups sliced carrots
8 oz. frozen green beans
4 cups cubed zucchini
1 cup diced onions
4 tsp. minced garlic
1/2 tsp. salt
1 tsp. basil
1 tsp oregano
Directions:
Directions:
1. Sauté the onion, garlic and sliced carrots together in a non-stick pan until the carrots are crisp-tender.

2. Meanwhile, bring the water, beef bouillon and tomato paste to a boil. Add carrots and all remaining ingredients, except the zucchini, to the pot. Stir well to mix.

3. Let simmer for about 20 minutes. Add zucchini and continue to simmer for an additional 10 minutes.

 

 

 

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