- 2 cups chopped baby carrots
- 2 baking potatoes, cut into cubes
- 1 small sweet onion, chopped
- 2 stalks celery, chopped
- 1 (14 ounce) can great Northern beans, rinsed and drained
- 1/2 small head cabbage, chopped
- 1 (14 ounce) can diced tomatoes
- 2 cups cut fresh green beans (1/2 inch pieces)
- 1 (32 ounce) carton chicken broth
- 2 (14 ounce) cans vegetable stock
- 2 cups water
- 1 1/2 teaspoons dried basil
- 1 pinch rubbed sage
- 1 pinch dried thyme leaves
- salt to taste
- Combine the baby carrots, potatoes, onion, celery, beans, cabbage, tomatoes, green beans, chicken broth, vegetable stock, water, basil, sage, thyme, and salt in a large pot; bring to a boil. Reduce heat to low; cover. Simmer until vegetables are tender, about 90 minutes.
04/08/2017
recipepes.com
Homemade Vegetable Soup, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
