INGREDIENTS
8 smalls
russet potatoes
2 smalls
onions
8 oz
cremini mushrooms
3
celery stalks
4 cloves
garlic
1 tbsp
worcestershire sauce
1 tbsp
dried thyme
1/2 tsp
rubbed sage
1/2 tsp
celery seed
1/4 tsp
white pepper
1
bay leaf
5 cups
vegetable broth
1 large
sweet potato
2 media
carrots
2 cups
cauliflower florets
1
red bell pepper
1/4 lb
green beans
2 media
zucchini
1 cup
navy beans
1 serving
sea salt
1 serving
black pepper