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Veggie Soup


6 Quarts Chicken Broth

2 Cups Sliced Carrots

2 Cups Chopped Celery

4 Cloves of Garlic

1 Large Onion, Diced

1-2 Cups Miscellaneous veggies or leftover veggies from the refrigerator-Broccoli, Cauliflower, Green Beans, Corn, and peas all work great!


Start with an 8 Quart Stock or sauce pot.  Add all ingredients and bring to a boil.  Reduce heat and simmer for 2 hours.


-Add 2 cups diced chicken

-Add brown rice to the simmering soup mixture at least 2 hours before serving

-Add 1-2 Cups of beans  (Be sure to soak in water for 2 hours, dump the water and rinse, then repeat the process a second time to reduce the gassiness of your beans and ease digestion) into simmering soup mixture at least 2 hours before serving.

-Add 1-2 cups of noodles to simmering soup 1/2 hour before serving

Adapted from "Cut Your Grocery Bill in Half with America's Cheapest Family" by Steve and Annette Economides

This entry is related to the following products. Click on any of them for more information.
Onion, Garlic, Broccoli, Cauliflower, Corn, Carrot, Celery, Stock, Green Beans, Bush Dry Bean, Carrots,
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