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Eat-The-Rainbow Vegetable Soup
Ingredients
  • ⅔ cup no-salt-added tomato sauce
  • 1 ½ cups frozen lima beans
  • 1 cup matchstick  carrots
  • 1 cup chopped  yellow bell pepper
  • 1 cup chopped  plum tomatoes
  • 1 cup packed chopped  spinach
  • 2 ¼ cups reduced-sodium vegetable broth
  • ¾ teaspoon Italian seasoning, divided
  • ¾ teaspoon garlic powder, divided
  • ¾ teaspoon crushed red pepper, divided
  • 3 pinches salt, divided
Steps
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