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Quick Vegetable Soup

Rated as 4 out of 5 Stars

"Very good!"
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40 m servings 287 cals
Original recipe yields 4 servings


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  1. Heat olive oil in a Dutch oven or heavy stockpot over medium heat; cook and stir onion and celery until tender, about 10 minutes. Add broth, potatoes, stewed tomatoes, thyme, salt, and pepper; bring to a boil. Mix vegetables and rice into broth mixture and simmer for 20 minutes.

Nutrition Facts

Per Serving: 287 calories; 5.2 g fat; 54.5 g carbohydrates; 8.8 g protein; 0 mg cholesterol; 1186 mg sodium. Full nutrition

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Great recipe; thank you for sharing! Also works just as well without the rice or with cooked barley or pasta in it's place.