6 carrots, peeled and diced 6 scallions, chopped 1 (16 oz) can crushed tomatoes 1 large head green cabbage, chopped fine 2 cups fresh green beans, ends removed, chopped into bite-sized pieces 1 bunch celery, cut into bite-sized pieces 2 cups mushrooms, sliced 1 (32 oz) box chicken broth salt and pepper
1. Place all the vegetables in a large pot. Add the chicken broth and enough water to cover. Season with salt and pepper.
2. Bring the mixture to a boil over high heat and cook for 10 minutes. Reduce heat and simmer until the vegetables are tender.
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