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Garden Vegetable Soup Recipe

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This recipe for Garden Vegetable Soup, by , is from The Reichel 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!

Tracy Reichel


10 cups 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

1. Saute onions, garlic, and sliced carrots together in 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
zucchini to the pot. Stir well to mix
3. Let simmer for 20 min's. Add zucchini and simmer for 10 more min's




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