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!
![](https://www.peakptfitness.com/wp-content/uploads/2019/01/AdobeStock_56673284.jpeg)
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.