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Veggie Delight Soup
A veritable garden in a pot.
2 cups brussels sprouts
1 <span class="measurestring" title="small head (about 4-1/2" dia)">small head</span> green cabbage
1 large zucchini
1 large yellow squash
2 cups carrots
2 cups grape tomatoes
1 cup mushrooms
4 medium celery stalks
1 <span class="measurestring" title="large (2.25 per pound, approx 3-3/4" long, 3" dia)">large</span> red sweet pepper
2 tbsps light olive oil
1 tsp salt
1 tsp black pepper
10 <span class="measurestring" title="cup (8 fl oz)">cups</span> water
4 cups chicken broth
3 chicken bouillon cubes
Slice brussels sprouts in half length-wise, cut leeks and mushrooms into bite-sized slices.
Place brussels sprouts leeks and mushrooms into a large frying pan with the olive oil, salt and pepper. Cook over medium heat until the leeks begin to brown and the leek and mushrooms soften.
Bring broth, water and bouillon cubes to a boil in a large pot.
Chop all other veggies into bite-sized pieces.
When the pot is boiling, add all veggies, including the brussels sprouts, leeks and mushrooms.
Simmer for about 1 hour, longer if possible.
in 1 serving of Veggie Delight Soup.
, 55% carbs, 14% protein.
Calorie Counter 100% Free
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