2 (10 ounce) cans chicken broth
2 (10.5 ounce) cans diced celery
1 (10 ounce) container frozen mixed vegetables
8 granulated sugar
1 teaspoon dried basil
1 teaspoon dried tarragon
1 teaspoon dried oregano
1 teaspoon dried chives
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon dried sage
1/2 teaspoon garlic powder
1 1/2 teaspoons dried thyme
1/2 teaspoon dried sage
1 (15 ounce) can chickpeas
4 carrots, cut into 1/2 inch cubes
1 onion, cut into 1/2 inch cubes
1 cup chopped mushrooms
1 cup diced celery
1 cup chopped red peppers
1 cup chopped green bell pepper
2 tablespoons prepared Dijon mustard
Place chicken broth, celery, mixed vegetables, granulated sugar, basil, tarragon, oregano, chives, basil, oregano, sage and garlic powder in large pot or stockpot over low heat. Bring to a boil, stirring occasionally, and add chickpeas. Simmer, covered, for 1 to 2 hours.
Stir vegetables into vegetables mixture and cook, stirring, for 2 to 3 minutes. Add carrots, onions, mushrooms, celery and peppers. Mix well and add cream cheese, red wine, chicken broth and celery mixture. Bring to a boil, stirring occasionally, and cook for 1 to 2 minutes. Add chickpeas and simmer, covered, for 10 minutes.
Slow cook vegetables mixture for 2 hours. Add carrots, onions, mushrooms, celery, peppers, green bell pepper, celery mixture and cream cheese. Bring to a boil and cook for 5 minutes, stirring occasionally, and cook for 1 to 2 minutes more. (Note: Do not add tomatoes.)
⭐ ⭐ ⭐ ⭐ ⭐