Ingredients

  • 1/2 teaspoon each thyme & basil
  • 2 bay leaves
  • 2 whole bell peppers , chopped
  • 2 cups broccoli florets
  • 4 cups chopped cabbage (approx. 1/4 head of cabbage)
  • 1 can (28 oz) low sodium diced tomatoes
  • 1 cup diced carrots
  • 2 cloves garlic , minced
  • 1 cup green beans (1″ pieces)
  • 6 cups low sodium beef broth
  • 1 small onion , diced
  • pepper to taste
  • 2 tablespoons tomato paste
  • 2 cups sliced zucchini

Ready In 28 Minutes

Servings: 14

Cooking Instructions

Step 1

  • In a large pot cook onion & garlic over medium heat until slightly softened.
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  • EQUIPMENT:

Step 2

  • Add carrots, cabbage & green beans and cook an additional 5 minutes.Stir in bell peppers, undrained tomatoes, broth, tomato paste, bay leaves and seasonings. Simmer 6-7 minutes.
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  • Length: 12 minutes

Step 3

  • Add in zucchini & broccoli. Simmer an additional 5 minutes or until softened.
  • INGREDIENTS:
  • Length: 5 minutes

Step 4

  • Remove bay leaves before serving.
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