1 (28 oz) can crushed tomatoes
1 medium onion, diced
3 stalks celery, diced
3 medium carrots, diced
1 head cabbage, shredded
1 (14.5 oz) can green beans
1 (12 oz) can sweet yellow corn
1 (15 oz) can pinto beans
place tomatoes, onion, celery, carrots, and cabbage in a pot. simmer over medium heat until tender.
add canned veggies. heat through.
12 servings
To make this even heathier, I used no sodium added tomatoes and I substituted frozen veggies for the canned veggies. Because I did not have the liquid from canned veggies, I added some low-sodium beef broth (as needed, for consistency). I also added some oregano, garlic pepper, black pepper and a touch of sea salt. Had I had ground turkey or ground chicken, I would have added a pound of that as well.
ReplyDelete