1 chopped onion 2 zucchini, sliced 2 diced carrots 2 cups shredded cabbage 1 cup diced bell pepper 1/2 diced tomato 1 cup low sodium tomato juice 1 cup water 3 cup beef broth 4 tsp evoo
In large pot heat olive oil. Cook all veggies, except zucchini, until tender and translucent. Add water, tomato juice, and broth all at once. Bring to boil. Simmer for 10 min. Remove from heat. Add zucchini. Serve warm with salt, pepper, or fresh herbs. Makes 12 1-cup servings.