Skinny Vegetable Soup

Skinny Vegetable Soup

32 oz. chicken broth

32 oz. low sodium tomato juice

1 (28 oz) can diced or crushed tomatoes, undrained

2 medium onions, chopped

2 cloves minced garlic

1 (8 oz) package mushrooms

5 carrots, scraped and diced

2 zucchini, diced

4 stalks celery, diced

1 1/2 med. green peppers, chopped

2 c. green beans, cut in 2" pieces

4 c. shredded cabbage

2 tsp. Italian seasoning

salt & pepper, to taste

Using cooking spray, saute the garlic, onion, mushrooms, carrots, celery and green pepper for 5 minutes.  Combine all the remaining ingredients in a big soup pot.  Simmer for 2 to 3 hours.

Serves 8 to 10.