- Shred cabbage, cube potatoes, and chop carrot, celery, onion into bite size pieces. Snip fresh parsley (1/4 cup snipped).
- In a stock pot or dutch oven combine broth, water, cabbage, undrained tomatoes, potatoes, carrot, celery, onion, parsley, Italian seasoning, garlic powder, pepper and a dash of salt. Bring to a boil and reduce heat. Cover and simmer about 20 minutes or until vegetables are tender.
- Stir in beans.
- Season with additional spices and salt to taste.
- Divide among 6 airtight containers or freezer containers if using for lunches or serve hot for dinner with rolls.
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.Learn More about Natalie