Ready In: 2hrs 30mins
Ingredients: 20
Yields: 24 1 cup servings
Serves: 12
INGREDIENTS
1 tablespoon olive oil
1 tablespoon crushed garlic
1 1/2 cups diced onions
3 cups celery, diced
1 large bell pepper, diced
5 cups carrots, diced
28 ounces diced tomatoes
3 cups green beans, cut into 1 inch
pieces
2 cups shredded cabbage
2 cups celery leaves, chopped
5 teaspoons knorr chicken bouillon
2 teaspoons knorr tomato bouillon
1 1/2 tablespoons balsamic vinegar
2 teaspoons Worcestershire sauce
1 tablespoon herbes de provence
1/8 cup sodium-free seasoning, blend
1 teaspoon ground cayenne pepper
1 teaspoon ground black pepper
6 green onions
Find the original recipe by farrangel on Food.com here!
DIRECTIONS
Saute onion and garlic in large stock pot
at medium heat until translucent.
Add celery, carrots and bell pepper and
saute 2 minutes more.
Add all remaining ingredients and bring
to a low boil.
Once boiling, reduce to simmer and
continue cooking for 90 minutes to
develop flavors.
Enjoy as is for a non-meat meal. Or add
cooked chicken to make a heartier meal.
