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Begin by sauteeing the chopped onion in a medium/large soup pot over medium-high heat with some water to prevent sticking. Once the onions are translucent add in the garlic and stir quickly, being careful not to burn either. Add more water if needed.
Add to the pot the tomato soup, water, bay leaf, and spices. Stir in the potato, mushrooms, carrots and zucchini. Turn the heat to high, so that the soup comes to a boil.
Once it boils, cover the pot and reduce the heat to a low simmer. Let the mixture cook for 20 minutes, or until the vegetables are lightly tender. If you'd like, take half the soup mixture and pour into a high-speed blender. Allow it to blend until smooth and creamy and add back to the soup pot, mixing with the remaining soup. Serve with your favorite bread, crackers or as is.
This recipe has the following nutrient totals:
Protein 6.82 g
Carbohydrates 36.1 g
Iron 3.15 mg
Fiber 7.06 g
Calcium 73.2 mg
(plus many more nutrients)
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