INGREDIENTS
3
bay leaves
1 medium
red bell pepper
1 tsp
black pepper
3 cups
broccoli florets
1 1/2 cups
canned kidney beans
15 oz
canned tomatoes
1 cup
carrots
1 pinch
cayenne pepper
1 cup
celery
1 tsp
cumin
1/2 tsp
dried rosemary
1 tsp
dried thyme
1 cup
fresh green beans
4
garlic cloves
4 cups
green cabbage
1 tbsp
lemon juice
3 tbsp
olive oil
1 medium
orange bell pepper
1 tsp
oregano
2 tsp
salt
8 cups
vegetable broth
1 cup
white mushrooms
2 cups
yellow onion
2 cups
zucchini