- 1
Ingredients
- Ingredients
- 1 small onion
- 2 cloves garlic, minced
- 1 (8-ounce) package sliced mushrooms
- 3 carrots, peeled and chopped
- 2 to 3 stalks celery, chopped
- 1 zucchini squash, diced
- 2 cups green beans (frozen or fresh)
- 1 (14-1/2-ounce) can kidney beans, drained and rinsed
- 3 cups cabbage, shredded
- 2 (14-1/2-ounce) cans chicken broth
- 3 cups tomato juice (V-8, homemade, or store bought)
- 1 (8-ounce) can tomato sauce
- 2 teaspoons Italian seasoning
- salt and pepper, to taste
Preparation
Step 1
In a large pot, saute onion, garlic, mushrooms, carrot, and celery until soft – about 5-10 minutes. Add remaining ingredients to the pot and stir to combine.
Bring to a boil, then reduce heat and simmer for 30-40 minutes. Taste the soup and adjust for seasoning. Serve hot.
In a pan on the stovetop, saute onion, garlic, mushrooms, carrot, and celery just until soft – about 5 minutes. Add to the slow cooker with remaining ingredients and stir to combine.
This makes a large amount of soup, perfect for freezing. To freeze, simmer the soup for 20-30 minutes, just so the vegetables are slightly undercooked. Cool soup completely, then transfer to Ziplock bags. Freeze bags on a cookie sheet for about an hour, then layer the bags in your freezer once frozen.
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