Vegetable soup with kidney beans

1/4 of a small head of green cabbage, chopped
2 large carrots, peeled and sliced
1 15 oz. can of corn, with the liquid
1 15 oz. can of dark red kidney beans with the liquid
2 15 oz. can of stewed tomatoes, blend them if you don't want chunks.
2 15 oz. cans of green beans, with the liquid
2 packets of chicken bouillon or 2 chicken bouillon cubes
2 1/2 Rapunzel vegetable bouillon cubes with herbs and sea salt
1 teaspoon fresh thyme, or use 1/2 tsp. dried
1/2 tsp. black pepper
1/2 tsp. onion powder
1/2 tsp. garlic powder
1 tsp. seasoned salt
1 quart of water

You could use canned chicken or vegetable broth or any flavor broth, to your liking. This can be used as a basic vegetable soup that you add in your leftover pasta, rice, beans, and / or meat. Add italian herbs, or other herbs to your liking. Add more broth to make the soup go farther as this is quite full of vegetables.

Peel the carrots and slice or chop into bite sized pieces. Chop the cabbage as finely as you like. Add the cabbage and carrots and spices to a large soup pot sprayed with cooking spray. Sautee until the vegetables begin to soften and the spices give a good smell. Add the canned vegetables with the liquid, do not drain. Add the water and bouillon. Stir to dissolve the bouillon and taste, adjust spices to your taste.

Simmer for at least 30 minutes or until the vegetables are done.

Serving Size: makes 12 1-cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user BEATRIMSOON.