 |
Prep Time: 25 Minutes Cook Time: 90 Minutes |
Ready In: 115 Minutes Servings: 1 |
|
This is pretty close to what my mom used to make. I've always thought of it as healthy and filling. There is no meat and very little fat in this recipe. I created this recipe on a cold and rainy winter day on which it definitely hit the spot. 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:
1. 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.
|
|