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Vegetable Soup

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  • 2 tablespoons olive oil
  • 1 medium onion (chopped)
  • 2 large stalks  celery(chopped)
  • 4 cloves garlic (pressed)
  • 1 red medium  bell pepper (chopped)
  • 1 cup carrot (chopped or chopped pumpkin if available)
  • 1 heaping tablespoon sweet paprika
  • 3 teaspoons turmeric
  • 1/2 teaspoon cinnamon
  • 1 bay leaf
  • 1 tablespoon hot sauce
  • 450 grams can tomatoes (chopped)
  • 5 cups vegetable stock
  • 280 grams green beans (frozen or fresh)
  • 1 large leaf chard (cut into thin strips, or spinach or kale)



  1. In a large soup pot, simmer oil, onion, and celery. Cook over low heat for 5 to 10 minutes to develop more sweetness in the onion.

    Add garlic and cook for 1 to 2 minutes. Turn up the heat to medium and add the peppers and carrots. Cook another 1 to 2 minutes and add the spices. Stir and cook until fragrant—another minute or so.
  2. Add tomatoes and stock, and simmer for 15 minutes. Add beans and chard and simmer for another 5 minutes or until the beans are cooked. (If using cooked cubed meat such as chicken or turkey, add at this time.) Adjust seasonings with salt and pepper as needed.


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