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Tomato Artichoke Soup

kept bylaerkin
recipe byVegalicious

28 oz can tomato-vegetable juice (such as V8)
15 oz can artichoke hearts
1 cup vegetable bouillon
1/2 – 1 cup soy yogurt
2 tablespoons vegan margarine
1 large onion
1 clove garlic
3 bay leaves
1/2 teaspoon oregano
1/2 teaspoon thyme
1 teaspoon basil
salt and pepper to taste
cayenne pepper optionally



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