Old Mother Hubbard's Vegetable Soup (wonderful for a cold day!)

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Old Mother Hubbard's Vegetable Soup

 

4 small potatoes, cubed

1 sweet potato, peeled, cubed

2 ribs celery, sliced

1 C. julienned or sliced carrots

2 C. sliced cabbage

8 oz. frozen snap peas

8 oz. frozen broccoli

1 C. frozen whole kernel corn

1 (14 1/2 oz.) can diced tomatoes with roasted garlic, undrained

8 cups vegetable, broth

1 tsp. dried rosemary leaves

1/2 tsp. dried thyme leaves

1/2 tsp. dried oregano leaves

salt and pepper, to taste

 

Combine all ingredients, except salt and pepper, in large saucepan; heat

to boiling. Reduce heat and simmer, covered, until vegetables are

tender, about 25 minutes. Season to taste with salt and pepper. Makes 8

servings (about 1 3/4 C. each).

 

 

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