Magic Weight Loss Soup - cooking recipe

Ingredients

29 ounces chicken broth
3 cups vegetable juice (V-8)
29 ounces Italian-style diced tomatoes
1 small onion
2 minced garlic cloves
10 ounces mushrooms, sliced
3 carrots, peeled and sliced
1 zucchini, diced
1 yellow squash, diced
2 cups green beans (fresh or frozen)
14 1/2 kidney beans, drained and rinsed
3 -4 cups cabbage, shredded
1 teaspoon italian seasoning
salt and pepper

Preparation

In a large frying pan sprayed with cooking spray, saute garlic, onions, carrots, and mushrooms for about 5 minutes. In a large crockpot, combine sauteed garlic and vegetables with the remaining ingredients. Cook on high for 2-3 hours, or until vegetables are cooked.
This makes a large batch of soup. If you would like to freeze portions of it to use later, undercook the vegetables just a little. Pour the soup into freezer Ziplock bags and let as much air out as you can. Lay the bags flat on a cookie sheet and freeze. Once the soup is frozen flat, it is easy to layer in your freezer and won't take up much room. To unthaw, place the bag in the fridge for 24 hours and then reheat.