Janet's Vegetable Soup

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 garlic cloves, sliced
• 2 (14 1/2 ounce) cans reduced-sodium fat-free chicken broth
• 1 (28 ounce) can whole canned tomatoes, squished
• 1 (15 ounce) can pink beans, drained and rinsed
• 3 carrots, peeled and sliced
• 4 russet potatoes, peeled and cubed
• 14 of a green cabbage, chopped
• 15 string beans, cleaned and cut into medium pieces
• 5 large spinach leaves, stem removed and chopped
• 2 zucchini, sliced
• 6 button mushrooms, sliced
• salt and pepper

1. Heat olive oil in a large pot or dutch oven.
2. Add chopped onions, sautee until soft.
3. Add broth and equal amount of water.
4. Add squished canned tomatoes and their juice.
5. Add carrots, potatoes, cabbage, and bring to a simmer.
6. After these veggies have had time to cook, add zucchini, string beans, mushrooms, garlic, and drained rinsed beans.
7. Simmer until all veggies are tender.
8. Salt and pepper to taste.

olive oil, onion, garlic, chicken broth, tomatoes, pink beans, carrots, potatoes, green cabbage, string beans, spinach, zucchini, button mushrooms, salt

Taken from www.food.com/recipe/janets-vegetable-soup-290739 (may not work)