4 c. chicken broth
1 turnip, peeled and diced
1 parsnip, peeled and diced
1 med. zucchini, sliced
6 carrots, peeled and sliced
2 stalks celery, chopped
1 c. fresh or frozen green beans, chopped
1/4 c. chopped onion
1 c. fresh parsley sprigs
1 bay leaf
3 whole peppercorns
2 tbsp. fresh minced tarragon leaves or 1 tbsp. dried tarragon leaves

Combine all ingredients in a saucepan or slow cooker. Cook until veggies are tender.