8 c. chicken broth
1 (14 1/2 oz.) can stewed tomatoes
1 (6 oz.) can tomato paste
2 med. potatoes, peeled & cubed
1 med. onion, chopped
1 carrot, sliced
1 c. peeled & cubed turnip
1 c. peeled & cubed rutabaga
1 parsnip, peeled & sliced
2 stalks celery, sliced
1 1/2 c. cabbage, chopped
2 bay leaves
1 1/2 tsp. ground sage
1/2 tsp. black pepper
Combine all ingredients in a 5- to 6-quart pot; bring to a boil. Cover, reduce heat to simmer about 30 minutes, or until vegetables are tender. Serve hot. Soup can be stored, covered, in the refrigerator for up to 1 week. Makes 8 servings, about 1 1/2 cup each.
Sue Schindler