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Simply Organic Bay Leaf -- 0.14 oz

Simply Organic Bay Leaf
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Simply Organic Bay Leaf -- 0.14 oz

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Simply Organic Bay Leaf Description

A Way to Eat

A Way to Live

We're Simply Organic. Our goal is to enrich people's lives with an honest promise of freshness, quality, and taste that can only come from organically grown foods.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Ingredients: Organic Bay Leaf
The product packaging you receive may contain additional details or may differ from what is shown on our website. We recommend that you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Farmer’s Market Vegetable & Chickpea Soup

Weekend mornings are for farmers’ markets and large vegetable hauls. You stroll from booth to booth, filling your reusable tote bags with carrots, potatoes and anything that will fit. The next week’s task? To use up all that fresh, delicious produce! Toss your finds into a big pot and make this vegetable soup recipe. It can be made in the slow cooker or on the stove—either way, you’re getting a simple, nourishing farm-to-table meal quickly and easily!

Chickpea & Vegetable Soup in Red Bowl |

Makes 7-8 cups


2 cups potatoes, cubed
2 cups carrots, sliced
2 cups celery, sliced
2 cups green beans, ends trimmed and cut into thirds
1 qt. low-sodium vegetable broth
1 can (15 oz.) chickpeas
1 bay leaf
1 tsp. salt
1/2 tsp. black pepper
Garnish with fresh chopped parsley


  1. In slow cooker or soup pot, add chopped veggie, broth, chickpeas and spices.
  2. If cooking on the stove, bring to a boil then reduce heat. Cover and simmer 40 minutes until veggies are tender.
  3. If using a slow cooker, cover and set pot to low. Cook for 6-7 hours.
  4. Serve warm and top with fresh parsley.
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