INGREDIENTS
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3 cups chopped cabbage
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4 medium white potatoes, peeled and cubed
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1 carrot, peeled and sliced
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1 cup celery, diced
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1 bell pepper, chopped
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1 cup green beans, cut into halves
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1 1/2 cups broccoli florets
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1 (28-ounce) can diced tomatoes, undrained
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1 teaspoon salt
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1 teaspoon dried oregano
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1 teaspoon dried basil
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1 teaspoon onion powder
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1 teaspoon garlic powder
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1/2 teaspoon red pepper flakes
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2 bay leaves
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2 fresh thyme sprigs
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1 (32-ounce) container vegetable broth
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Chopped fresh parsley, for garnish