Ingredients

Vegetables:
• 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 of frozen peas or corn
• 1 handful of fresh chopped dill
• 1 – 540 ml can tomatoes (Petit cut with garlic and olive oil)

Condiments:
• ½ tsp Seasoning Salt
• 2 Tbsp Better Than Bullion - Vegetable Flavouring
• 6 cups water
• 1 ½ tsp balsamic vinegar
• ¼ tsp Rosemary
Optionally you can substitute 6 cups of vegetable broth in place of the Bullion and the water.

Directions

1. Sauté carrots 10 to 15 min with celery, mushroom, garlic & onions in a small amount of olive oil before adding to Dutch oven.
   
2. Add the remaining ingredients.
   
3. Peas or corn can be added 5 min prior to serving. (Optional)
   
4. Salt to taste.
5. Add water as needed.