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Source: Stop and Smell the Rosemary

Vegetable Garden Soup
A delicious vegetable medley.
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Serves: 8 to 10
Prep Time: 7 minutes
Cook Time: 1-2 hours
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1 1/2 cups water
5 cans (14 1/2 ounces each) vegetable broth
2 cans (10 ounces each) diced tomatoes with green chilies
2 medium zucchini, coarsely chopped
2 medium yellow squash, coarsely chopped
1 red onion, coarsley chopped
1 bunch green onions, chopped
1/4 cup fresh cilantro, chopped
1 tablespoon garlic, minced
1/2 cup raw instant brown rice
2 avocados, pitted, peeled, and chopped
tortilla chips, crushed




Combine water, broth, tomatoes, zucchini, squash, red onion, green onions, cilantro, garlic, and rice in a large saucepan. Bring to a boil, reduce heat, and simmer 1 to 2 hours. Just before serving, top with avocados and tortilla chips.





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