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It’s Still Summer Soup
2 bags of string beans
4 small zucchinis (chop)
2 onions (chop)
¼ cabbage head (slice)
1 sweet potato (dice)
Tumeric (to taste)
Dijon Mustard (to taste)
4 quarts Veggie stock
Add all veggies and stock to large pot. Bring to a boil, add tumeric and simmer for 45 minutes to an hour. Cool slightly and puree in blender. Add Dijon mustard to taste.
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