Chock Full of Chicken and Vegetable Soup

Thanks to Lou Schnoll for sending in this wonderful recipe for warm soup during this cold season!

Ingredients:

3 lbs carrots
4 med onions
1 large head cabbage
3 lbs potatoes
5 stalks celery
1 large zucchini squash
8 ears sweetcorn (cut from cob)
10 tomatoes (peeled and mashed)
1 qt green beans

Seasoning:

3 tbsp ground basil
2 tbsp ground sage
5 tbsp salt
1 tbsp thyme
1 tbsp black pepper
1 tbsp red pepper
3 tbsp garlic salt

Preperation:

Wash all vegetables and cut in bite size pieces, place in pot. Add seasoning and fill to within 2 inches of top of pot. Cook in medium heat for about 2 hrs, stirring about 4-5 times during cooking. Simmer until carrots are tender. This recipe makes a lot, but this soup freezes very well.