Homemade Vegetable Soup


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

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