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Canned Vegetable Broth and Stock

 
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DAILY RECIPE

Israeli Moroccan Couscous

SUBMITTED BY: CIGALL

Carrots, turnips, sweet potatoes, zucchini and red bell pepper are simmered with garbanzo beans and tomato sauce, and flavored with cinnamon, turmeric and curry. This beautiful, tasty concoction is served atop hot couscous.

Full Recipe    More Recipes Like This     More Daily Recipes

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NEWEST CANNED VEGETABLE BROTH AND STOCK RECIPES                    

5 stars: 1 ratings
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Chamberlayne Chicken and Kale Stew

Submitted by: LeighAnne
This yummy and flavorful soup really brings out the flavor of the kale. Enjoy with some homemade cornbread on a cold night! 
4.92 stars: 25 ratings
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The Best Bean and Ham Soup

Submitted by: BenevolentEmpress
Home Town: Los Angeles, California, USA
I make this hearty soup using the ham bone from our Easter spiral ham. I serve it with corn muffins and fresh fruit. It makes a huge pot of soup, so invite some friends or just freeze several portions for later use. Remember to soak the beans the night before you make the soup. 
4.22 stars: 18 ratings
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Roasted Sweet Potato Corn Chowder

Submitted by: Mellie
The great thing about this recipe is that anyone can eat it because it has no meat, dairy, or gluten. It tastes FANTASTIC! Vegans love it, gluten, and dairy intolerant folks love it too. It's a people pleaser! 

TOP CANNED VEGETABLE BROTH AND STOCK RECIPES

4.78 stars: 245 ratings
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Turkey Brine

Submitted by: SHERI GAILEY
This is a tasty brine for any poultry. It will make your bird very juicy, and gravy to die for!! 
4.79 stars: 29 ratings
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Vegetarian Link Gravy

Submitted by: Jason
Fry and break these vegetarian sausages into pieces. Then make a roux of flour and oil, add vegetable broth, the links and a bit of sage. Cook till bubbly. 
4.92 stars: 25 ratings
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The Best Bean and Ham Soup

Submitted by: BenevolentEmpress
Home Town: Los Angeles, California, USA
I make this hearty soup using the ham bone from our Easter spiral ham. I serve it with corn muffins and fresh fruit. It makes a huge pot of soup, so invite some friends or just freeze several portions for later use. Remember to soak the beans the night before you make the soup. 
 
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