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Chunky Vegetable Soup

1 Onion, chopped
2 Celery stalks, chopped
3 Carrots, chopped
16 oz Can tomatoes, undrained and coarsely chopped
2 c Thinly sliced cabbage
29 oz Chicken broth
2 c Water
1 ts Dried basil
1/2 Dried oregano
2 md Zucchini, thinly sliced
1 c Pasta shells
1 c Frozen green peas
Salt to taste

In a large pot, place undrained tomatoes, onion, celery, cabbage, chicken broth, water, basil and oregano. Bring to a boil over high heat; reduce heat, cover, and simmer for 30 minutes. Bring soup to gentle boil and add zucchini, pasta and peas. Cover and cook for 15 minutes or until pasta is done. Add salt to taste.

Makes 9 1-cup servings.

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