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Fresh Vegetable Soup (Vegan)
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Ingredients:
1 Bag Frozen Corn
1 White Onion, chopped
4 Garlic Cloves, minced
1 Carrot or 10-15 Baby Carrots, chopped
1 Tomato, chopped
1 Red Bell Pepper, chopped
1 Yellow Bell Pepper, chopped
1 Zucchini, chopped
2 Potatoes, chopped
Olive Oil
Salt
Black Pepper
2 Cups Vegetable Stock
Directions:
Cook the corn according to package instructions.
Chop the onion, carrot, tomato, bell peppers, and zucchini. Peel and chop the potato. Mince the garlic.
Heat 2 Tbsp olive oil in a large pot over medium heat. Add the onion and cook until translucent. Add the garlic and carrot, and continue to cook for 2 minutes.
Add the tomato, bell peppers, corn, and potatoes. Cover, and cook for about 5 minutes, stirring every so often.
Add 2 cups vegetable stock and 2 cups of water. Stir to combine. Season with salt and pepper and add the zucchini. Bring to a boil. Reduce heat to low and simmer for 15 minutes.
Serve warm. Optional - sprinkle fresh chopped parsley on top.
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Chop the onion, carrot, tomato, bell peppers, and zucchini. Peel and chop the potato. Mince the garlic.
Heat 2 Tbsp olive oil in a large pot over medium heat. Add the onion and cook until translucent. Add the garlic and carrot, and continue to cook for 2 minutes.
Add the tomato, bell peppers, corn, and potatoes. Cover, and cook for about 5 minutes, stirring every so often.
Add 2 cups vegetable stock and 2 cups of water. Stir to combine. Season with salt and pepper and add the zucchini. Bring to a boil. Reduce heat to low and simmer for 15 minutes.
Serve warm. Optional - sprinkle fresh chopped parsley on top.
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