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If you want a broccoli soup that has a few shreds of carrot and unappetizingly congeals at temperatures below . . .
Dice onion and peppers. Rinse and drain black beans. Thinly slice chicken breasts. Melt butter in olive oil over . . .
Dice potatoes (should come out to about 3 cups). Dice onion and chop celery. Add potatoes, onion, celery, basil, . . .
Use the Saute function on your Instant Pot. Chop all your veggies. Add the olive oil and the chopped onion, . . .
By Suzanne Smith
Adapted from Ina Garten
This wonderful soup is good any time of the year, but I especially love it in the Spring.
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