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.