4 qts. chicken broth
2 c. cubed peeled rutabaga
2 c. cubed peeled acorn squash
1 1/2 lb. carrots, sliced 1/4 inch thick
1 sweet potato, peeled and cubed
2 lg. potatoes, peeled and cubed
1 onion, diced
1 red onion, diced
4 leeks, sliced 1/2 inch thick
1 bunch celery, sliced 1/2 inch thick
1/2 head cabbage, cored and cut into 1/2 inch wide slices
2 (28 oz.) cans plum tomatoes, undrained
1 bay leaf
1 tsp. chopped basil leaves
1 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. celery seed
1 lb. zucchini, sliced 1/2 inch thick
1 (10 oz.) pkg. frozen peas
1 lb. mushrooms, chopped

Combine broth, rutabaga, squash, carrots, sweet potato and potatoes over high heat in large stockpot or 2 saucepans. Bring to boil, then reduce heat and simmer 10 minutes. Add onion, leeks, celery, cabbage, tomatoes, bay leaf, basil, cumin, coriander and celery seeds. Cook until vegetables are tender, about 1 hour.

Stir in zucchini, peas and mushrooms. Continue to cook 30 minutes or longer depending upon desired tenderness of vegetables. Makes 8 quarts.