2 (32 ounce) bags frozen whole green beans (you can use fresh beans)
1 (16 ounce) bag frozen pearl onions (or you may use 1 or 2 large onions, chunked)
3 (15 ounce) cans diced tomatoes
2 cups veggie broth
5 pounds small red potatoes, cut in 1/2
oregano, to taste
basil, to taste
thyme, to taste
garlic powder, to taste
1. Add everything to a 5-quart pot.
2. Bring to a boil, then turn down the burner and let it simmer for 2 or 3 hours.
You can also use a 6-quart crockpot and cook it on low all day (8-10 hours).
This tastes better the second day, and it will keep in the fridge for a week. I love it over mashed potatoes, or brown rice, and even with bread to sop up the broth.
Source of recipe: I made up this recipe after tasting something similar at a greek restaurant.