Carrot Parsnip Soup | Greater Chicago Food Depository
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Ingredients
- 1 teaspoon Cooking Oil
- 3 cups Water
- 2 (14 ounce) cans low sodium Vegetable Broth
- 1/4 teaspoon Salt
- 1/4 teaspoon Pepper
- 2 1/2 cups Onion, diced Play ingredient preparation video
- 4 medium Parsnips, diced Play ingredient preparation video
- 6 medium Carrots, diced Play ingredient preparation video
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