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Garden Vegetable Soup by @thefullhelping

Garden Vegetable Soup by @thefullhelping


A classic will never let you down! @thefullhelping made this super soup with our garden vegetable ready-to-serve in just five minutes - a simple and easy recipe is the way to our hearts!


  • 1 unit Dr. McDougall's Lower Sodium Garden Vegetable RTS Soup
  • 1 cup cooked elbow pasta
  • 2/3 cooked chickpeas
  • 1 tbsp nutritional yeast (optional)
  • vegan parmesan (optional)
  • cashews (optional)

This Recipe Includes Right Foods Garden Vegetable Lower Sodium Soup


  1. On stovetop, boil elbow pasta and cashews until softened - drained and set aside
  2. In small pot, heat garden vegetable ready-to-serve according to package instructions. Add in pasta and cashews until ingredients are warmed
  3. Transfer to bowl and serve! For vegan parmesan option, blend vegan parmesan with cashews and nutritional yeast until mixed well and garnish.
  4. Enjoy!

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