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I love this tasty soup for dinner on chilly days. I serve this with bread and a tossed salad. This recipe is vegetarian if you use the vegetable, rather than beef, broth. From the Chicago Tribune Good Eating section.
Units: US | Metric
Serving Size: 1 (140 g)
Servings Per Recipe: 12
The following items or measurements are not included:
low sodium vegetable broth