Garden Vegetable Soup
Ingredients
- 1 small head cabbage (about 1 lb.) chopped
- 3 medium green peppers chopped
- 2 medium red peppers chopped
- 5 medium onions chopped
- 3 ribs celery chopped
- 6 medium tomatoes or 1 can (28-oz) diced tomatoes
- 4 cups chicken broth
- 1 bay leaf
- 1 tbs. parsley minced, or 1 tsp dried parsley flakes
- 1/4 tsp thyme dried
- 1/4 tsp garlic powder
- salt & pepper to taste
Instructions
- In a large kettle or Dutch oven, combine all ingredients; bring to a boil. Reduce heat. Cover and simmer for 2-1/2 hours or until vegetables are tender, stirring occasionally. Discard bay leaf. Yield: 10 servings (about 3 quarts).
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