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Vegetable and Bean Soup

kept byJessica_Katz
recipe bygojee.com
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Ingredients: 

1 tablespoon olive oil
1 cup chopped onion
1/2 teaspoon dried thyme
6 cups organic lower sodium chicken or vegetable broth
1 28-ounce can diced tomatoes
1 pound kale or collard greens, torn in 3-inch pieces
2 carrots, halved lengthwise and cut across in 1/2-inch slices
12 ounces baking potatoes, peeled and cut in 1/2-inch dice
1 8-ounce zucchini, quartered lengthwise and cut across in 1/2-inch slices
1 8-ounce yellow summer squash, quartered lengthwise and cut across in 1/2-inch slices
1 19-ounce can red kidney beans, drained and rinsed


 

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