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Hot Soup for Cold Days

December 29, 2009

Yesterday we asked our fans on Facebook what their favorite cold-weather soups were. All of the answers made us hungry. Lots of chili, tomato soup and chowders… Great choices!  Now it’s only fair that we share one of Chef Justin’s yummy recipes.

Warm up with Hearty Vegetable Soup!

Yield 4 Servings

Ingredients

2 Florida carrots, sliced

1 Florida zucchini, diced

1 cup Florida snap beans, ends trimmed than diced

1 1/2 cups Florida cabbage, sliced

1/2 cup onion, diced

2 cloves garlic, minced

3 cups low-sodium vegetable broth

2 tablespoons tomato paste

1 tablespoon Italian seasoning

Kosher salt and fresh ground pepper to taste

Cooking pan spray

Preparation

Spray a large saucepan with cooking pan spray. Sauté the carrots, onion and garlic over low heat until almost softened, about 5 minutes. Add broth, cabbage, snap beans and tomato paste; cover and simmer 15 minutes or until beans are tender. Stir in zucchini and continue to cook for 3 to 4 minutes. Season with salt and pepper to taste; add additional Italian seasoning if needed.  Serve hot with your favorite crusty bread and parmesan cheese if desired.

Enjoy!

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