My Healthy (& Yummy!) Vegetable Soup |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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I love vegetables and any excuse to dump a whole bunch of them into a soup pot makes me happy. This is good for you and very filling. Ingredients:
1/2 head cabbage, roughly chopped |
1 cup turnip greens, cooked, i used canned |
2 cups frozen okra |
1 head cauliflower, roughly chopped |
1 onion, chopped |
2 cups carrots, roughly chopped |
1 (14 1/2 ounce) can tomatoes, diced |
1 (10 3/4 ounce) can tomato soup, low sodium |
1 teaspoon dried basil |
1 teaspoon garlic powder |
1/2 teaspoon cayenne |
3 tablespoons chicken bouillon powder, knorr, low sodium variety |
sea salt, only if needed |
olive oil |
water |
Directions:
1. In a Dutch Oven, add a small amount of olive oil and cook chopped onion until soft.
2. Remove from heat and begin adding in all remaining ingredients.
3. Return to heat and add enough water to fill your pot leaving a little room to prevent boil over.
4. Cook at low boil for about 1 hour or until carrots are soft.
5. Enjoy!
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