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Chicago, Illinois

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Reviewed Slow-Cooker Squash Stew

Mar 10, 2011 in Food Network Community Toolbox on

This soup is fantastic! I've made it twice now and the first time I wasn't a fan of the Swiss chard stalks, so I left them out the second time, but sill used the leaves at the end. Absolutely delicious. It is essential to use the dried chickpeas - not from a can. "

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