By Wendy Kennedy
4 cups chicken broth
1 large onion, chopped
1 large potato, peeled & chopped
2 stalks celery, chopped
1 cup beans, chopped
1 cup cabbage, chopped
1 carrot, chopped
¼ cup red pepper, chopped
1 tsp dried dillweed
1 19 oz/540 ml can kidney beans, drained
Salt, pepper, cayenne, to taste
Put chicken broth, onion & potato in large pot & bring to a boil.
Lower heat & simmer for about 10 minutes. Add rest of vegetables &
seasonings. Bring back to a boil & then simmer for another 10
minutes or until all the vegetables are cooked.
You can sprinkle fresh grated parmesan cheese on each serving if you like.
NOTE: You can substitute any vegetables you have on hand.
Don't leave out the potato though since it helps to thicken the soup.
You can add pasta, rice or barley along with the potato.