Hearty Italian-Style Soup

• 2 (14 1/2 oz.) cans beef broth
• 2 c. shredded cabbage
• 2 (14 1/2 oz.) can tomatoes, cut up
• 2 medium potatoes, cubed
• 1/2 c. chopped carrot
• 1/2 c. chopped celery
• 1/2 c. chopped onion
• 1/4 c. snipped fresh parsley
• 1 tsp. dried Italian seasoning, crushed
• 1/4 tsp. garlic salt
• 1/4 tsp. pepper
• 1 (15 oz.) can white kidney beans, drained
• 1 1/2 c. chopped cooked beef or chicken (8 oz.)

1. In a large saucepan or Dutch oven, combine broth, cabbage, undrained tomatoes, potatoes, carrot, celery, onion, parsley, Italian seasoning, garlic salt and pepper.
2. Bring to boiling; reduce heat.
3. Cover and simmer about 20 minutes or until vegetables are tender.
4. Stir in beans and beef or chicken.
5. Divide among 6 airtight containers or freezer containers.
6. Store up to 3 days in the refrigerator or 1 month in the freezer.

beef broth, cabbage, tomatoes, potatoes, carrot, celery, onion, parsley, italian seasoning, garlic salt, pepper, white kidney beans, chicken

Taken from www.cookbooks.com/Recipe-Details.aspx?id=111954 (may not work)