This makes 10 servings (about 3 quarts) but can be frozen in serving size airtight containers to enjoy months later.


  • 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


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

Print this recipe

Submitted 6/13/05.
Source: Taste of the Country Cookbook
Submitted By: Dorothy Painter
Garden Vegetable Soup