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Speedy Soup

Large gatherings usually mean leftovers from vegetable trays. After dicing the veggies, you can turn them into a quick satisfying soup. In a Dutch oven, combine the vegetables with a can of beef or chicken broth and cubes of cooked beef, chicken or pork. Boil everything for a few minutes; add basil or chopped parsley and stir in instant potato flakes. You’ll be ladling out the steaming soup in no time. —Aileen De Hamer, Cedar, Iowa

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