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The Rabbi's Winter Vegetable Soup




Source of Recipe


the web


List of Ingredients




2 lb carrots in 1 1/2 inch chunks
1 1/4 lb cauliflower in small florets
1 1/2 lb broccoli in small florets and stem sliced
3 large onions, halved, sliced thin
1 1/4 lb zucchini, in 1 inch chunks
1 lb (3 C) green beans in 2 1/2 inch pieces
2 oz. sliced dried mushrooms
8 C water
1 TBS garlic powder
2 16 oz. jars meatless spaghetti sauce (sodium-reduced prefered)
4 C cooked brown rice or macaroni
2 C apple juice



Recipe



Combine vegetables, water and garlic powder in 8 quart pot. Cover, bring to boil over medium-high heat; boil 10-12 minutes until vegetable start to cook down, stirring once. Reduce heat to low and, with cover ajar, simmer 60-70 minutes unto vegetables are very tender, stirring three times. Stir in remaining ingredients, Heat through.