Cabbage Soup

Name: Cabbage Soup
Ingredients: 1/2 head cabbage, shredded; 1 (14 1/2 ounce) can diced tomatoes (I prefer to used the diced ones seasoned with oregano and basil) or (14 1/2 ounce) can stewed tomatoes (I prefer to used the diced ones seasoned with oregano and basil); 1 (14 1/2 ounce) can green beans, cut style; 1 cup broccoli; 1/2 cup mushroom; 1/2 cup onion; 3 tablespoons minced garlic; chicken broth (enough to cover); oregano; basil; salt; pepper; 1 cup red potatoes, cubed (great for the winter) (optional); 1/2 cup carrot (not a carrot fan, but they go good with the soup) (optional)

14 ingredients

4 steps

Ingredients

1/2 head cabbage, shredded
1 (14 1/2 ounce) can diced tomatoes (I prefer to used the diced ones seasoned with oregano and basil) or (14 1/2 ounce) can stewed tomatoes (I prefer to used the diced ones seasoned with oregano and basil)
1 (14 1/2 ounce) can green beans, cut style
1 cup broccoli
1/2 cup mushroom
1/2 cup onion
3 tablespoons minced garlic
chicken broth (enough to cover)
oregano
basil
salt
pepper
1 cup red potatoes, cubed (great for the winter) (optional)
1/2 cup carrot (not a carrot fan, but they go good with the soup) (optional)

Directions

1

Combine all vegetables except salt and pepper into a slow cooker or soup pot.
2

Season with oregano and basil to taste.
3

Cover with chicken broth. If using a slow cooker, cook on high for 4-5 hours or low for 7-8 hours.
4

If using a pot, bring contents to a boil, reduce heat and simmer on low to medium for at least 30-40 minutes. Add salt and pepper to taste as soup cooks.