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Quick Vegetable Soup

Beef, Poultry, Vegetables

  • Serves 8.


  • 1 Tablespoon olive oil
  • 1 small onion, finely chopped
  • 1 crushed bay leaf
  • 2 (15-oz.) cans crushed or diced tomatoes
  • 4 cups cold water
  • 4 chicken or beef (your choice) bouillon cubes
  • 1 (15-oz.) can peas
  • 1 (15-oz.) can corn
  • 1-1/2 cups chopped fresh carrots (or 1 can baby carrots)
  • 1 (15-oz.) can green beans
  • Salt and pepper to taste


Sauté onion in olive oil until tender. Add bay leaf and tomatoes. Stir for 2 minutes over medium-low heat. Add bouillon cubes and water and bring to a boil. Reduce heat, add vegetables, and cook over low heat 15 to 20 minutes. Season to taste with salt and pepper.

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