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Vegetable Soup Recipe
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| 10 cups | fat free chicken broth, low sodium |
| 4 | red potatoes, cut into 1-inch cubes |
| 4 cups | onions, quartered |
| 1 cup | carrots, sliced 1 inch thick |
| 3 cups | celery, sliced 1 inch thick |
| 2 cups | zucchini, sliced 1 inch thick |
| 8 oz | tomatoes sauce, canned |
| 2 cloves | garlic, minced |
| 1/4 bunch | fresh parsley, chopped |
| 1/4 bunch | cilantro, chopped |
| Dash | black pepper |
1. In a large stockpot, combine the chicken broth, potatoes, onions, carrots, and celery. Bring to boil, reduce heat to medium-high, and simmer until the potatoes are tender! About 30 min.
2. Add the zucchini, tomato sauce, garlic,parsley,and cilantro. Reduce heat to medium-low and cook for 10 min-15 min more, or until the zucchini is just tender. Season to tase with black pepper and serve.
3. If desired, add protEin powder before serving.
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