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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Soups, Vegetables 8 Servings

INGREDIENTS

3 tb Vegetable base; BTB*
56 oz Canned tomatoes; peeled and chopped
2 c Water
15 oz Cooked kidney beans
1 Onion; diced
16 oz Frozen mixed vegetables
1 ts Garlic powder
1 ts Dried basil
1/4 ts Pepper

INSTRUCTIONS

Combine the above in a soup pot. Bring to a boil. Cover and simmer for
about 10 to 15 minutes. Makes 3 quarts, 8 to 12 servings.
Var: Bring to a boil and add 1 cup uncooked small pasta tubes. Bring to a
second boil, cover and simmer on low for about 15 minutes.
*Product label recipe: kitpatH oct 1997. PANTRY: Better than Bouillon
Vegetable Base
Posted to MasterCook Digest V1 #321 by KitPATh <phannema@wizard.ucr.edu> on
Oct 26, 1997

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