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Veggie Delight Soup
A veritable garden in a pot.
2 tbsps light olive oil
4 cups chicken broth
3 chicken bouillon cubes
1 <span class="measurestring" title="large (2.25 per pound, approx 3-3/4" long, 3" dia)">large</span> red sweet pepper
1 large yellow squash
2 cups grape tomatoes
1 <span class="measurestring" title="small head (about 4-1/2" dia)">small head</span> green cabbage
1 tsp black pepper
1 tsp salt
2 cups brussels sprouts
2 cups carrots
4 medium celery stalks
1 cup mushrooms
1 large zucchini
10 <span class="measurestring" title="cup (8 fl oz)">cups</span> water
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.
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