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Winter Vegetable Soup

Serves: 8

The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Winter Vegetable Soup recipe on the web!!


   _ onion medium, coarsely chopped
   _ cloves garlic minced
   _ tablespoons vegetable oil or margarine
   _ cups hot water
   _ 10 1/2-ounce cans chicken broth double-strength
   ___ cabbage small head, coarsely chopped (about 2 cups)
   _ carrots medium, sliced (about 2 cups)
   _ or 4 ribs celery sliced (about 2 cups)
   _ potatoes medium, peeled and cubed (about 2 cups)
   _ teaspoons basil dried leaves
   _ teaspoon oregano dried or marjoram leaves
   _ 15-ounce can northern beans Great Northern, undrained
   _ tablespoon parsley dried
   Parmesan cheese Grated


In a 5- or 6-quart kettle or Dutch oven over medium heat, sauté onion and garlic in oil 3 minutes or until limp.

Stir in water, chicken broth, cabbage, carrots, celery, potatoes, basil, and oregano. Bring to a boil; reduce heat to low, cover, and simmer 30 minutes or until vegetables are almost tender. Stir in beans and parsley. Cover and cook 5 minutes longer or until heated through.

Sprinkle Parmesan cheese over each serving.




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