Autumn vegetable soup from The Washington Post by Ellie Krieger

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Notes about this recipe

  • Recipe Notes

    Can substitute vegetable broth for chicken broth to make vegan.

  • Laura on November 22, 2014

    This soup is delicious! It's also, healthy, colorful and easy to make. A perfect dish! I made it with chicken stock and did add about 8 oz. of cut up chicken breast to provide some protein. I also quadrupled the amount of kale because I find that greens tend to disappear in a soup unless a large quantity is used. I'd definitely make this again.

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