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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 10 |
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The sink and biscuits too! Ingredients:
10 cups chicken broth |
2 potatoes, cubed |
2 carrots, sliced |
2 stalks celery, diced |
5 fresh mushrooms, sliced |
1 green bell pepper, chopped |
1 stalk fresh broccoli, chopped |
4 cups cauliflower florets |
1 parsnip, sliced |
1 onion, chopped |
1 cup green peas |
1 cup cut green beans |
1 cup wax beans, drained |
1/2 cup cooked chickpeas |
1/2 cup cooked navy beans |
salt and pepper to taste |
1 teaspoon dried parsley |
Directions:
1. In a large stockpot, combine all the ingredients and cook over medium heat partially covered for about 30 minutes or until all the vegetables are tender. Serve hot with buttered biscuits
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