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Love, Love, LOVE This Soup!
Here up North we are starting to feel the weather change for the colder. Most people say they wouldn’t want the summer to end, but this is my favorite time of year. I love the colder months – the weather gives me a great excuse to cook all of my favorite soups and stews. Not that I can’t make them year round, but I do think fall and winter make these particular meals taste extra delicious!
I’m glad that my whole family enjoys these kind of recipes; we’re having soup about three times a week now! I’ve collected a bunch of super delicious recipes over the years and this vegetable soup is one of them. I like to make a double batch of this – it keeps well in the fridge for a few days (in my opinion, it only gets better) and everyone is going for seconds, anyway!
I’ve tried several veggie soup recipes in the past but the combination of these vegetables is just perfect, if you ask me. The soup is flavorful without any meat at all, but of course you could add some if you’d like. I bet this would taste amazing with some chicken in it, too.
Recipe and image courtesy of The Washington Post.
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Quick Tip: This recipe makes 6 servings. Maybe less, if you love it as much as I do!