Garden Vegetable Soup

• 1 small head cabbage, chopped
• 3 medium green bell peppers, chopped
• 2 medium sweet red peppers, chopped
• 5 medium onions, chopped
• 3 celery ribs, chopped
• 6 medium tomatoes, peeled, seeded and chopped
• 1 cup green beans
• 12 cup corn
• 4 cups reduced-sodium chicken broth
• 1 fresh bay leaf
• 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley flakes
• 14 teaspoon dried thyme
• 14 teaspoon garlic powder
• fresh ground black pepper, to taste

1. Combine all ingredients in a large Dutch oven; bring to a boil.
2. Reduce heat.
3. Cover and simmer for 2 1/2 hours or until vegetables are tender, stirring occasionally.
4. Remove the bay leaf before serving.

head cabbage, green bell peppers, sweet red peppers, onions, celery, tomatoes, green beans, corn, chicken broth, bay leaf, parsley, thyme, garlic, fresh ground black pepper

Taken from www.food.com/recipe/garden-vegetable-soup-360572 (may not work)