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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Skinny Vegetable Soup Recipe

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This recipe for Skinny Vegetable Soup, by , is from The Clarke Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Sharon Clarke


1 small onion diced
2 cloves garlic minced
1 cup diced carrots
4 cups chopped cabbage approx. 1/4 head of cabbage
1 cup green beans 1″ pieces
2 whole bell peppers chopped
1 can 28 oz low sodium diced tomatoes
6 cups low sodium beef broth
2 tablespoons tomato paste
2 bay leaves
1/2 teaspoon each thyme & basil
pepper to taste
2 cups broccoli florets
2 cups sliced zucchini

1. In a large pot cook onion & garlic over medium heat until slightly softened.
2. Add carrots, cabbage & green beans and cook an additional 5 minutes.
3. Stir in bell peppers, undrained tomatoes, broth, tomato paste, bay leaves and seasonings. Simmer 6-7 minutes.
4. Add in zucchini & broccoli. Simmer an additional 5 minutes or until softened.
5. Remove bay leaves before serving.




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