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Tomato Vegetable Soup

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http://ssimonssays.blogspot.com/2010/08/third-fill-day-9-back-in-kitchen.html (Photo Link)

Today is my first day back in my kitchen. What's on the menu? Tomato Vegetable Soup. I like tomato soups for several reasons. Firstly, to be honest, it's difficult for bandsters to get in their veggies, with a recipe like this, you can make it when you're on liquids and strain it and serve the bulk to your family or you can finish this off in the blender, as you would in a traditional tomato soup.

I recommend using pinto beans for my fellow bandsters, because we need to focus on protein.

Step 1 - Get out your crock pot

Tomato Vegetable Soup


1 28 oz. can diced tomatoes

1 15 oz. can tomato sauce

4 cups low sodium chicken broth

2 diced onions

2 chopped carrots

1 pkg drained frozen spinach

1 can drained pinto beans (optional)

1 can drained green beans

2 tbsp garlic

2 tbsp Italian Seasoning

1 tbsp Parsley

2 bay leaves

Salt and Pepper to Taste

Heat on high for a few hours, the longer, the more flavor. I like to try to wait about 4 hours. If you simmer on low, let it go 6 hours. You should be able to keep the left overs in your fridge about a week and reheat as needed.


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