Zero Point Soup

• 1 each vegetables frozen, large bag, italian blend
• 28 ounces tomatoes can, diced, undrained
• 1/2 each cabbage head, chopped
• 1 each vegetable stock or chicken or beef
• 2 teaspoons italian seasoning

1. Mix broth, tomatoes, italian seasoning and cabbage together in a large pot.
2. Cook until cabbage is nearly tender.
3. Stir in frozen vegetables and cook an additional 10 minutes.
4. Note: Can add elbow macaroni if you choose.
5. Makes 7 cups.

vegetables frozen, tomatoes, cabbage head, vegetable stock, italian seasoning

Taken from recipeland.com/recipe/v/zero-point-soup-2513 (may not work)