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Spring Vegetable Soup

Scroll down for today’s Freezer Food Friday post!


Spring Vegetable Soup

2 cans kidney beans
2 medium carrots
1 zucchini
4 Yukon gold potatoes
3 cans low sodium vegetable broth
1-2 cups water
1 large leek
4 celery sticks
1 tbsp. fresh thyme
1 tbsp. fresh dill
1 tbsp. fresh rosemary
1tbsp. fresh basil
1 tbsp. garlic
1 tbsp. Parmesan cheese
Salt and pepper to taste

Wash vegetables, chop up vegetables into bite size pieces and place inside a slow cooker. Add 3 cans vegetable broth, 1 to 2 cups water, Drain kidney beans and stir into the pot. Add herbs, salt and pepper, and more garlic and parmesan cheese to garnish on top. Stir it all together. Turn on low and cook for about 4 hours.


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