 |
Prep Time: 10 Minutes Cook Time: 140 Minutes |
Ready In: 150 Minutes Servings: 10 |
|
I love this soup because it's so full of vegetables and it fills you up. I like to serve it with some warm crusty rolls. Ingredients:
1 small head cabbage, chopped |
3 medium green bell peppers, chopped |
2 medium sweet red peppers, chopped |
5 medium onions, chopped |
3 celery ribs, chopped |
6 medium tomatoes, peeled, seeded and chopped |
1 cup green beans |
1/2 cup corn |
4 cups reduced-sodium chicken broth |
1 fresh bay leaf |
1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley flakes |
1/4 teaspoon dried thyme |
1/4 teaspoon garlic powder |
fresh ground black pepper, to taste |
Directions:
1. Combine all ingredients in a large Dutch oven; bring to a boil.
2. Reduce heat.
3. Cover and simmer for 2 1/2 hours or until vegetables are tender, stirring occasionally.
4. Remove the bay leaf before serving.
|
|