Hearty Italian-Style Soup - cooking recipe

Ingredients

2 (14 1/2 oz.) cans beef broth
2 c. shredded cabbage
2 (14 1/2 oz.) can tomatoes, cut up
2 medium potatoes, cubed
1/2 c. chopped carrot
1/2 c. chopped celery
1/2 c. chopped onion
1/4 c. snipped fresh parsley
1 tsp. dried Italian seasoning, crushed
1/4 tsp. garlic salt
1/4 tsp. pepper
1 (15 oz.) can white kidney beans, drained
1 1/2 c. chopped cooked beef or chicken (8 oz.)

Preparation

In a large saucepan or Dutch oven, combine broth, cabbage, undrained tomatoes, potatoes, carrot, celery, onion, parsley, Italian seasoning, garlic salt and pepper.
Bring to boiling; reduce heat.
Cover and simmer about 20 minutes or until vegetables are tender.
Stir in beans and beef or chicken.
Divide among 6 airtight containers or freezer containers.
Store up to 3 days in the refrigerator or 1 month in the freezer.