Low Calorie Hearty Vegetable Soup

• 2 cups cabbage, diced
• 2 cups carrots, diced
• 1 cup onion, diced
• 1 cup celery, diced
• 2 sweet potatoes, diced
• 1 cup zucchini, diced
• 1 cup green pepper, diced
• 1 cup lentils
• 2 cups lima beans
• 2 cups whole wheat pasta
• 1 (28 ounce) can stewed tomatoes
• 1 knorr's vegetable bouillon cube
• 2 knorr's chicken bouillon cubes
• 1 gallon water
• 1 tablespoon pecorino romano cheese, to top

1. Put everything but the pasta into a big soup pot and cook , with a tilted cover, over low-medium heat for about 4 hours, stirring occasionally.
2. Stir in pasta and cook another hour.
3. Sprinkle grated Pecorino Romano or Parmesan cheese to taste and serve.
4. Makes enough for a party.
5. VARIATIONS:.
6. -You can add other veggies such as corn, or potatoes, etc.
7. -Add a beef roast in the beginning, but just be sure to skim the top of the pot occasionally.
8. -Add cooked chicken when adding the pasta at the end to make it a hearty chicken soup.
9. It's very versatile.

cabbage, carrots, onion, celery, sweet potatoes, zucchini, green pepper, lentils, lima beans, whole wheat pasta, tomatoes, knorrs vegetable bouillon cube, knorrs chicken, gallon water, pecorino romano cheese

Taken from www.food.com/recipe/low-calorie-hearty-vegetable-soup-512396 (may not work)