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You can use frozen or fresh for this recipe. Canned would be a very last resort.
2 carrots sliced 2 parsnips sliced 2 stalks celery sliced 2 red rose potatoes cubed 1 head of kale or cabbage, cut into bite-sized pieces 1 cup of peas 1 cup green bens cur intoo bite-sized pieces 1 cup lima or white beans 1 cup kidney beans Three to four cups of vegetable broth or stock-enough to cover the veggies 1 tablespoon chopped parsley 1/2 teaspoon poultry seasoning(the herb-only kind) 2 cloves of garlic, crushed Salt and pepper to taste-I like ground white pepper in this dish.
2 tablespoons flour.
Put all ingredients in a stock or stew pot, reserving one cup of broth.
Stir flour into remaining broth until desolved-no lumps. Add to soup(this step can be left out, if you do not like thicker soups-just add all the broth at the same time).
Simmer until veggies are tender.
I serve this with sourdough or french bread and a fresh fruit salad. Any of the vegetables can be shanged to suit individual taste.
milk and Girl Scout cookies ;-)
Save your breath-You may need it to blow up your date.
