1 ( 2 lb., 3 oz. ) can of diced Italian tomatoes
4 cans of water ( use tomato can )
4 chicken bouillon cubes
2 large onions
1 large green pepper
1 large red pepper
1 lb. bag of baby carrots
1 bunch of celery
1 med. green cabbage
salt and pepper
Blend tomatoes and 4 cans of water. Add 4 bouillon cubes. Shred or chop all veggies, except cabbage. Add to broth. Cook for 2 hours and then add shredded cabbage and cook for 1 more hour. Add salt and pepper to taste. To make soup more of a "meal" you may add cooked brown rice.
This soup is SO good! It's great for snacks as well. I added leftover turkey to it a couple days after Thanksgiving and that turned out really good. The leftovers make for a good lunch.