Cabbage Soup

• 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)

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.

cabbage, tomatoes, green beans, broccoli, mushroom, onion, garlic, chicken broth, oregano, basil, salt, pepper, red potatoes, carrot

Taken from www.food.com/recipe/cabbage-soup-318443 (may not work)