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Chop Onion Slice Celery Slice carrots 1/8 inch thick Peel and cube potatoes Peel and dice tomatoes Break cauliflower into flowerets Slice zucchini 1/4 inch thick In a 5 quart pan over medium heat saute, with a small amount of water until tender, onion, celery and carrots. Add other ingredients in pan the potatoes, tomatoes additional water, basil, garlic powder, bay leaf, thyme and parsley. Bring to a boil, then cover and let simmer for 15 minutes. Add cauliflower and zucchini and simmer for 10 more minutes. Add peas and simmer for another 5 minutes, or until all vegetables are tender. Season to taste with salt if desired. Serve. Garnish with a small celery heart stalk with the leaves still attached, if desired. **Fabulous Food for Family and Friends** ***By, Cheryl Thomas Caviness, D.T.R.***
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|Serving Size: 1 Serving (209g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 3 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 56.3mg||2 %|
|Potassium 456.5mg||12 %|
|Total Carbohydrate 15.7g||5 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 11.9g|
|Protein 3.2g||5 %|
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Calories per serving: 74
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