Ingredients
1 small head cabbage (about 1 pound), chopped3 medium green peppers, chopped2 medium sweet red peppers, chopped5 medium onions, chopped3 celery ribs, chopped6 medium tomatoes or 1 can (28 ounces) diced tomatoes4 cups chicken broth1 bay leaf1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes1/4 teaspoon dried thyme1/4 teaspoon garlic powderSalt and pepper to taste
Preparation
In a large kettle or Dutch oven, combine all ingredients; bring to a boil. Reduce heat. Cover and simmer for 2-1/2 hours or until vegetables are tender, stirring occasionally. Discard bay leaf.
