Ingredients

• 10 cups chicken broth
• 2 potatoes, cubed
• 2 carrots, sliced
• 2 stalks celery, diced
• 5 fresh mushrooms, sliced
• 1 green bell pepper, chopped
• 1 fresh broccoli, chopped
• 4 cups cauliflower florets
• 1 parsnip, sliced
• 1 onion, chopped
• 1 cup green peas
• 1 cup cut green beans, drained
• 1 cup wax beans, drained
• 1/2 cup cooked chickpeas
• 1/2 cup cooked navy beans
• salt and pepper to taste
• 1 teaspoon dried parsley

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Instructions

1. In a large stockpot, combine all the ingredients and cook over medium heat partially covered for about 30 minutes or until all the vegetables are tender. Serve hot with buttered biscuits.