2 cups diced beets
2 cups diced potatoes
1 cup diced small white turnips
1 cup sliced/diced zucchini
1 cup chopped cabbage
1 cup sliced/diced carrots
¾ to 1 cup sliced/diced mushrooms
2 cloves pressed garlic
½ cup sliced celery
1 cup chopped onions
1/2 cup cut green beans
1 cup frozen peas or corn
1 handful of fresh chopped dill
1 – 540 ml can tomatoes’ (Petit cut with garlic and olive oil)
½ t Seasoning Salt
2 T Better Than Bullion - Vegetable Flavouring plus 6 cups water
(Can substitute 6 cups a vegetable broth in place of Bullion and water)
1 ½ t balsamic vinegar
¼ t Rosemary
Sauté carrots 10 to 15 min with celery, mushroom, garlic & onions in small amount of olive oil before adding to Dutch oven.
Add the remaining ingredients.
Peas or corn can be added 5 min prior to serving. (Optional)
Salt to taste.
Add water as needed.