Ingredients

  • 10 cups chicken broth
  • 2 potatoes, cubed
  • 2 carrots, sliced
  • 2 stalks celery, diced
  • 5 fresh mushrooms, sliced
  • 1 green bell pepper, chopped
  • 1 fresh broccoli, chopped
  • 4 cups cauliflower florets
  • 1 parsnip, sliced
  • 1 onion, chopped
  • 1 cup green peas
  • 1 cup cut green beans, drained
  • 1 cup wax beans, drained
  • 1/2 cup cooked chickpeas
  • 1/2 cup cooked navy beans
  • salt and pepper to taste
  • 1 teaspoon dried parsley

Directions

In a large stockpot, combine all the ingredients and cook over medium heat partially covered for about 30 minutes or until all the vegetables are tender. Serve hot with buttered biscuits.