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Chunky Vegetable Bean Soup
1 lg Onion; chopped
1 lg Potato; peeled and cubed
4 c Vegetable stock or water
1/2 lb Green beans cut into 1/2" pieces
1/4 Cabbage; sliced thin
1/2 bn Spinach; stemmed and sliced coarsely
1 Carrot; sliced thin
1/4 c Red bell pepper; chopped
1 ts Dried dill
1 cn (540-ml) Kidney beans; drained
Salt and pepper to taste
Cayenne pepper to taste
1/4 c Fatfree Parmesan cheese
Place onion, potato and stock in saucepan and bring to a boil. Reduce
heat and simmer for 10 minutes. Add celery, green beans, cabbage,
spinach, carrot, red pepper, dill weed and kidney beans. Cover and
simmer 10 minutes. Season with salt, pepper and cayenne. Sprinkle a
little ff Parmesan Cheese on top of each serving. Serves 8 people.
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