Homemade Vegetable Soup

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.

• Preparation Time: 25 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 1 hr 55 mins
• Calories: 166 Calories

Ingredients

• 2 cups water
• salt to taste
• 2 stalks celery, chopped
• 1 ½ teaspoons dried basil
• 1 (14 ounce) can great Northern beans, rinsed and drained
• ½ small head cabbage, chopped
• 1 (14 ounce) can diced tomatoes
• 1 (32 ounce) carton chicken broth
• 1 small sweet onion, chopped
• 1 pinch rubbed sage
• 1 pinch dried thyme leaves
• 2 cups chopped baby carrots
• 2 baking potatoes, cut into cubes
• 2 cups cut fresh green beans (1/2 inch pieces)
• 2 (14 ounce) cans vegetable stock

Recipe Instructions

Step 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.