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Chunky Vegetable Soup

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Ingredients
  Olive oil 1 Tablespoon
  Leeks 5 Cup (80 tbs), thinly sliced
  Corn kernels 2 Cup (32 tbs)
  Garlic 5 Clove (25 gm), minced
  Carrots 2 , chopped
  Green bell pepper 1 , chopped
  Fat free low sodium chicken broth 32 Ounce (1 Carton)
  Canned chickpeas 16 Ounce, drained, rinsed (1 Can Garbanzo Beans)
  Canned diced zesty tomato 14 1⁄2 Ounce (1 Can, With Mild Green Chilies, Undrained)
  Green beans 3 Cup (48 tbs)
  Salt 1⁄2 Teaspoon
Directions

1. Heat oil in a large Dutch oven over medium heat. Add leeks and next 4 ingredients; cook 7 minutes or until tender. Add broth, chick peas, and tomatoes. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally. Add green beans and salt; cook 10 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Healthy
Cook Time: 
30 Minutes

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