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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 12 |
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This has a great flavor.Even my 3 year old loves this! It reminds me of Campbell's version.So easy,just chop it all and throw it in a pot. Ingredients:
1 (14 1/2 ounce) can diced tomatoes |
1 (6 ounce) can tomato paste |
1 (16 ounce) bag frozen corn |
1 (16 ounce) bag frozen peas |
1 (16 ounce) bag lima beans |
4 carrots, chopped |
2 onions, diced |
2 garlic cloves, crushed |
4 stalks celery, sliced |
4 -5 medium potatoes, cubed |
1 (16 ounce) bag okra (optional) |
1/4 cup instant chicken bouillon granules (or to taste) |
1 tablespoon sugar |
1 teaspoon black pepper |
2 tablespoons dried parsley |
1 teaspoon thyme |
1/2 teaspoon tarragon |
2 bay leaves |
water |
Directions:
1. Get a large stock pot,fill half way with water.Turn heat to medium.
2. Add your vegetables.Do not thaw your frozen vegetables before adding to water.Season,stir,and cover.Cook about 2-3 hours stirring every 45 minutes or so,adjust heat as needed.Add cooked pastas,or rice if you'd like.You can also freeze this for up to 3 months.
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