Ingredients
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
Directions
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
minutes.
