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Carrot Dandelion Soup

1 tb Vegetable oil
2 Onions; chopped
3 cl Garlic; minced
1 sm Eggplant; peel, cube
3 tb Parsley; minced
3 lg Carrots; sliced
2 Potatoes; peel, cube
2 Ribs celery; chopped
1 cn Kidney beans
1 c Dandelions; opt
Salt and pepper
5 c Stock or water

Saute veggies in oil. Add beans, dandelions (if using), salt, pepper and stock, making sure there is enough stock to amply cover veggies. Cover and simmer 45 minutes.

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