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Farmer's Market Soup

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Rachael Ray
Related tags
soups dairy free gluten free nut free sugar free lunch
Nutrition per serving    (USDA % daily values)
CAL
724
FAT
98%
CHOL
4%
SOD
26%

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Ingredients for 4 servings

6 tablespoons extra virgin olive oil (EVOO), divided

Salt and pepper

baby potatoes, chopped

baby carrots, chopped

celery, chopped

onions, chopped

Mild peppers, seeded and chopped

zucchini, chopped

Medium eggplant, chopped

4 ears corn on the cob, husked, kernels removed

2 pints baby heirloom tomatoes

4 cups chicken stock or vegetable stock

3 1/2-4 cups of your favorite herbs (such as lemon thyme, tarragon, chives, basil, parsley, dill, etc.), loosely packed

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