Ingredients

• 2 teaspoons dried parsley
• 2 teaspoons basil
• 1 teaspoon oregano
• 1/2 teaspoon thyme
• 1/2 teaspoon sage
• 1/2 teaspoon black pepper
• 4 garlic cloves, minced
• 1 onion, diced (1 cup)
• 8 ounces mushrooms, sliced (sliced)
• 8 cups broth (reduced-sodium chicken or vegetable)
• 3 carrots, sliced (approximately 1 cup)
• 1 zucchini, diced (2 cups)
• 1 cup green beans, fresh, chopped (may substitute frozen green beans)
• 3 cups cabbage (1/2 cabbage head)
• 15 ounces tomatoes, diced, 1 can
• 3 bay leaves
• 2 tablespoons vinegar (Red wine or balsamic)
• 1/2 cup celery

Instructions

1. In a large stock pot coated with non-stick cooking spray, sauté the garlic, onion, celery, and mushrooms over medium heat for 10 minutes, or until tender.

2. Add the stock, remaining vegetables, canned tomatoes, and bay leaves. If you have chosen one of the dry seasoning blends (Creole or Italian) add it now. Bring to a boil, cover, and simmer over low heat for 20 minutes.

3. Add the vinegar and cook an additional 2 minutes. If you have chosen the fresh Garden Herbs seasoning blend, add it now. Remove bay leaves before serving or freezing.