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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I love this soup on a cold winter day. Paired with a crusty bread and butter it is just right for lunch or a light dinner. I prefer mine with a tablespoon of sour cream, gives it a different taste. Ingredients:
2 chicken bouillon cubes |
2 cups water |
2 onions (chopped) |
2 garlic cloves (minced) |
2 cucumbers (peeled, sliced) |
1 green pepper (chopped) |
1/2 cabbage (coarsley chopped) |
1 (29 ounce) can diced tomatoes |
Directions:
1. Mix all ingredients in a large pan.
2. Simmer on medium heat until vegetables are cooked and soup smells good.
3. Garnish with a tablespoon of sour cream, if desired.
4. Serve with crusty bread and butter.
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