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Ingredients
US|METRIC
4 SERVINGS
- olive oil (– extra virgin olive oil)
- yellow onion (– diced)
- carrots (– peeled and sliced)
- celery (– sliced)
- fresh parsley
- garlic (– minced)
- canned tomatoes (– diced and undrained)
- potatoes (– peeled and diced)
- green beans (– fresh or frozen)
- zucchini (– chopped, optional)
- tomato paste (canned)
- bay leaves (– dried)
- paprika
- pepper
- salt
- thyme (– dried)
- basil (– dried)
- oregano (– dried)
- vegetable broth (– low sodium if possible)
- corn kernels (– fresh or frozen)
- sweet potatoes (or regular potatoes, cut into 1/2-inch cubes.)
- 2 Tbsp. extra-virgin olive oil
- 1 yellow onion (diced – approximately 1 ½ cups)
- 4 carrots (peeled and sliced into rounds)
- 3 celery ribs (sliced)
- 4 cloves garlic (minced)
- 1/4 cup chopped fresh parsley
- 28 oz. diced tomatoes (undrained)
- 3 cups diced potatoes (about 2 large Russet potatoes, peeled and diced into small cubes)
- 1/2 medium zucchini (chopped)
- 2 cups fresh green beans (or frozen, ends trimmed and chopped)
- 2 Tbsp. tomato paste
- 2 bay leaves
- 1 tsp. paprika
- 3/4 tsp. sea salt
- 1/2 tsp. dried thyme
- 1/2 tsp. dried basil
- 1/2 tsp. dried oregano
- 1/4 tsp. fresh ground pepper (or to taste)
- 8 cups low sodium vegetable broth
- 1 cup frozen corn kernels (or fresh)
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