GARDEN VEGETABLE SOUP

4 cups shredded cabbage
2 cups cauliflower pieces
(Savoy or green, 1 Med. Head)
1 small sweet red pepper, diced
1½ cups sliced carrots (about 4 carrots)
2 tomatoes, diced
1 cup sliced celery (about 3 ribs)
¼ cup chopped parsley
1 cup peeled, diced parsnips (2)
1½ tsp. salt
3 Tbs. vegetable oil
1 tsp. leaf thyme crumbled
7 to 8 cups chicken broth
2 tsp. Worcestershire sauce
3 Med. Potatoes, peeled & diced
¼ tsp. black pepper

Sauté cabbage, carrots, celery & parsnips in oil in large kettle or Dutch oven over Med. Heat until cabbage is wilted, 10 to 15 Min. Meanwhile, place chicken broth in Med. Sized saucepan & bring to boil. Add to kettle; potatoes, zucchini, cauliflower, sweet red pepper, tomatoes, salt, thyme, Worcestershire sauce & pepper. Bring to boil, cover & lower heat. Simmer 15 to 20 Min. until veggies are tender. Add parsley just before serving. Makes 8 servings.