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Veggie Soup
Hearty and satisfying any day of the week. Store it in the refrigerator.
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Recommended Servings
10-12 1 1/2 cup servings
COOKING
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INGREDIENTS
1 box veggie broth (low sodium)
2 cups chopped celery
2 cups chopped carrots
1 cup chopped red onion
4-6 cloves of garlic, chopped
1/2 head of cabbage, chopped
1 can Rotel tomatoes
4 cans water
4 cans drained and rinsed low sodium beans (navy, pinto, cannelloni, red kidney, black)
1 bunch of kale, deribbed and chopped
1/2 avocado scored
Instructions
In a large pan, combine broth, Rotel, water, celery, carrots, onions, cabbage, and garlic. Let this simmer for 15 minutes then add the beans and chopped kale. Let it simmer for another 15
minutes or until carrots are crisp and tender. Top off hot soup with 1/2 avocado chopped and enjoy!
RECIPE FACTS

Servings: 10-12 1 1/2 cup servings

Nutritional information per serving

High in vitamins and fiber, low sodium and calories

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