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In a Dutch oven or soup kettle, combine the broth, potatoes, carrots, celery and onion; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add the peppers; return to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender. In a bowl, combine the flour, salt, Italian seasoning, pepper and water until blended. Stir into the vegetable mixture. Bring to a boil; cook and stir for 2 minutes until thickened. Reduce heat. Stir in milk; heat through (do not boil).
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French-engineered grinding mechanism — lifetime pepper mill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Mildly fruity Basque chili — French finishing pepper
Record your recipes and experiments — organized cooking journal
West African pepper — citrus, cardamom notes, gin botanical