Spicy Tomato Vegetable Soup

2 cups cabbage, roughly chopped
1 large onion, chopped
3 cans Campbell's tomato soup (low-sodium if you want less salt)
8 cups water (or more if necessary)
1 cup zucchini, chopped
1 cup yellow or summer squash, chopped
1 cup carrots, chopped
1 cup celery, chopped
1 can green beans
1.5 cups black soybeans, cooked or 1 can (can substitute black beans, but they are higher in carbs)
3 cans of tomatoes, diced, whole, with hot peppers, whatever you choose. I usually have one can with hot peppers
2 cloves of garlic, crushed, or more to taste
red pepper, to taste (optional)
oregano, to taste

Combine the vegetables that cook for a long time, such as the cabbage and onions, with the tomato soup and at least 4-8 cups of water, or enough to cover the vegetables. Cook until the onions start to become transparent. Add zucchini, squash,carrots, celery, and canned tomatoes, as well as garlic, oregano, and some red pepper. Add more water as needed. When the onions are transparent and the cabbage is tender, add the remaining ingredients, and season to taste. Other seasonings may be added to the soup to taste. Continue to cook until the beans are heated, then serve.
Note: I like to add turkey meatballs, but without them this is vegetarian and very filling. There are spices and salt in the soup already, so taste the soup before adding more than garlic and red pepper. I like my soup spicy, but you may not.

Makes 16 1-cup servings.

Number of Servings: 16

Recipe submitted by SparkPeople user ZANTHIA6.