10 cups chicken broth
1 head fresh broccoli, chopped
2 medium potatoes, cubed
2 medium carrots, sliced
2 stalks celery, diced
1 medium green bell pepper, chopped
1 medium parsnip, sliced
1 medium onion, chopped
5 fresh mushrooms, sliced
4 cups cauliflower florets
1 cup green peas
1 cup cut green beans, drained
1 cup wax beans, drained
½ cup cooked chickpeas
½ cup cooked navy beans
1 teaspoon dried parsley
salt and pepper to taste
Combine chicken broth, broccoli, potatoes, carrots, celery, bell pepper, parsnip, onion, and mushrooms in a large stockpot over medium heat. Stir in cauliflower, peas, green beans, wax beans, chickpeas, navy beans, and parsley; season with salt and pepper. Cover partially with a lid and cook until vegetables are tender, about 30 minutes.
