Ingredients
2 c. baby carrots, chopped
2 baking potatoes, cut into cubes
1 c. frozen sweet corn
1 small sweet onion, chopped
2 stalks celery, chopped
3 cloves garlic, minced
1 (14 oz.) can diced tomatoes
2 c. fresh green beans, broken in half
1 (32 oz.) carton chicken stock
1 (32 oz.) carton vegetable stock
2 c. water
1 Tbs. sugar, optional
1 1/2 tsp. dried basil
1 pinch rubbed sage
1 pinch dried thyme
Coarse salt & fresh ground black pepper, to taste
Directions
Combine the baby carrots, potatoes, onion, garlic, celery, corn, tomatoes, green beans, chicken stock, vegetable stock, water, basil, sage, thyme, sugar, salt & pepper in a large stockpot; bring to a boil. Reduce heat to low; cover. Simmer until vegetables are tender, about 90 minutes. (Serves: 8)
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