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Vegetable Soup

  • Serves 16


  • 7 cups of water
  • 1 can (1-lb., 12-oz.) whole tomatoes
  • 4 chicken bouillon cubes
  • 1 cup chopped onion
  • 1 cup thinly sliced carrots
  • 1 cup diced raw potatoes
  • 1 pkg. (10 oz.) frozen peas
  • 1 pkg. (10 oz.


Combine ingredients in a large heavy saucepot, over medium heat. Bring mixture to a boil, reduce heat and simmer for about 1 hour, or until vegetables are tender. 70 calories per serving.

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