Homemade Vegetable Soup

2 cups chopped baby carrots

2 baking potatoes, cut into cubes

1 small sweet onion, chopped

2 stalks celery, chopped

1 (14 ounce) can great Northern beans, rinsed and drained

½ small head cabbage, chopped

1 (14 ounce) can diced tomatoes

2 cups cut fresh green beans (1/2 inch pieces)

1 (32 ounce) carton chicken broth

2 (14 ounce) cans vegetable stock

2 cups water

1 ½ teaspoons dried basil

1 pinch rubbed sage

1 pinch dried thyme leaves

salt to taste

Combine the baby carrots, potatoes, onion, celery, beans, cabbage, tomatoes, green beans, chicken broth, vegetable stock, water, basil, sage, thyme, and salt in a large pot; bring to a boil. Reduce heat to low; cover. Simmer until vegetables are tender, about 90 minutes.