This makes 10 servings (about 3 quarts) but can be frozen in serving size airtight containers to enjoy months later.
Ingredients
- l small head cabbage (about lb) chopped.
- 3 med green peppers, chopped
- 2 med sweet red peppers, chopped
- 5 med onions, chopped
- 3 celery ribs, chopped
- 6 med tomatoes, peeled, seeded and chopped or 1 can (28oz) tomatoes with liquid, cut up
- 4 cups chicken broth
- l bay leaf
- l tblsp chopped fresh parsley or 1 teasp parsley flakes
- l/4 teasp dried thyme
- l/4 teasp garlic powder
Directions
Combine all ingredients in a large kettle or Dutch oven, bring to a boil. Reduce heat. Cover and simmer for 2 l/2 hours or until vegetables are tender, stirring occasionally. Remove bay leaf before serving
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Submitted 6/13/05.
Source: Taste of the Country Cookbook
Submitted By: Dorothy Painter
Avebury69@aol.com
Garden Vegetable Soup